Members Recipe

Eggs Benedict with Hollandaise Sauce

A toasted English muffin, savory Canadian bacon, a perfectly poached egg, and rich, buttery hollandaise sauce come together in this classic brunch showstopper, broken down here into manageable, beginner-friendly stages.

20mPrep

20mCook

40mTotal

4 servings (8 halves)Servings

AdvancedDifficulty

★ 4.9Rating

Why You'll Love This

Restaurant-quality brunch dish made achievable with clear technique breakdowns
Rich, tangy hollandaise sauce made from scratch
Runny poached egg yolk mingles with the sauce for maximum flavor

Ingredients

3 large egg yolks (for hollandaise)
1 tablespoon fresh lemon juice

Nutrition (estimated per serving)

520Calories

22.0gProtein

38.0gFat

22.0gCarbs

1.0gFiber

980mgSodium

Method

Start the hollandaise: fill a small saucepan with about 1 inch of water and bring it to a bare simmer over low heat; you want gentle wisps of steam, not bubbles, since a boiling pot underneath will scramble the yolks.

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Eggs Benedict with Hollandaise Sauce

Why You'll Love This

Ingredients

Nutrition (estimated per serving)

Method

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