Eggs Benedict with poached eggs, Canadian bacon, and hollandaise on English muffins

Eggs Benedict Hall Style

Name: Eggs Benedict Hall Style
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 large egg yolks; 1 lb unsalted butter; 3 tbsp lemon juice; 1 tsp Dijon mustard; 8 English muffins; 16 Canadian bacon slices; 8 large eggs; 2 tbsp white vinegar

Poached eggs, Canadian bacon, and hollandaise on toasted English muffins.

Prep: 25 min
Cook: 25 min
Serves 8
Difficulty: hard

Poached eggs, Canadian bacon, and hollandaise on English muffins — hall-style benedict with a workflow that doesn't stall the whole kitchen.

713Cal

28gProtein

17gCarbs

60gFat

Ingredients

8 large egg yolks
1 lb unsalted butter
3 tbsp lemon juice
1 tsp Dijon mustard
8 English muffins
16 Canadian bacon slices
8 large eggs
2 tbsp white vinegar

Instructions

Make hollandaise: Blend yolks, lemon juice, mustard, and a pinch of salt 30 seconds. With blender running on medium, slowly stream in hot melted butter until thick and glossy. Hold in a thermos or over a warm water bath—not direct heat.
Toast muffins and warm bacon: Split and toast English muffins at 350°F until edges are crisp, about 6 minutes. Warm Canadian bacon in a dry skillet over medium until lightly browned at the edges; hold covered on a warm tray.
Set poaching water: Bring two wide pots of water to a gentle simmer with a tablespoon of vinegar each—the surface should barely ripple, not roll. Crack each egg into a small cup before sliding into the water.
Poach the eggs: Slide eggs into simmering water one at a time. Poach 3–4 minutes until whites are fully set (165°F) and yolks remain runny. Lift with a slotted spoon, drain on paper towels, and trim ragged edges for clean plates.
Assemble and sauce: Place two muffin halves per plate, top each with bacon and a poached egg. Spoon hollandaise generously over each egg, finish with chives and lemon zest, and serve within 2 minutes while yolks are still liquid.

Station workflow

Make hollandaise first and hold warm—never reheat over direct flame or it will break.
Run two poaching pots in parallel so eight eggs finish within the same 4-minute window.
Toast muffins in batches right before poaching starts; cold muffins kill the dish on the plate.

Cleanup

Rinse poaching pots immediately with cold water so egg whites do not cook onto the sides.
Wash blender and whisk while hollandaise is still warm—set butter is miserable to scrub cold.

Leftovers

Hollandaise does not reheat well; make a half batch if crew size is uncertain.
Use leftover Canadian bacon and muffins in a breakfast sandwich bake with scrambled eggs.