Classic Eggs Benedict with Arugula Salad

Why You’ll Love This Recipe

• Silky blender hollandaise that comes together in under 2 minutes.
• Reliable, restaurant-quality poached eggs with jammy runny centers.
• Classic flavors—buttery muffins, savory Canadian bacon, bright lemon.
• Balanced plate with a crisp, lemony arugula salad on the side.

Grocery List

• Produce: 1 lemon, 5 oz baby arugula, fresh chives
• Dairy: Unsalted butter, large eggs, optional Parmesan
• Pantry: English muffins, Canadian bacon, white vinegar, extra-virgin olive oil, kosher salt, black pepper, cayenne or hot sauce

Full Ingredients

Hollandaise

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 cup (113 g) unsalted butter, melted and hot (about 200°F)
• 1/4 teaspoon kosher salt
• Pinch cayenne or a few drops hot sauce
• 1–2 teaspoons warm water, as needed to thin

Poached Eggs

• 8 large eggs
• 3 quarts water
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt (for the water)

Muffins & Canadian Bacon

• 4 English muffins, split
• 8 slices Canadian bacon (about 12 ounces total)
• 1 tablespoon unsalted butter (for the skillet)

Simple Arugula Salad

• 5 ounces baby arugula
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Optional: 1 ounce shaved Parmesan

To Finish

• 2 tablespoons finely chopped fresh chives
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Get set up and heat the poaching water

Fill a wide, deep saucepan or Dutch oven with 3 quarts water. Add 2 tablespoons white vinegar and 1 teaspoon kosher salt. Bring to a bare simmer over medium heat (aim for 190°F; small bubbles should lazily rise, not boil). Set your oven to 200°F to keep components warm later. Line a sheet pan with paper towels and have a slotted spoon and small ramekins ready.

Step 2: Toast muffins and warm the Canadian bacon

Heat a large skillet over medium heat and add 1 tablespoon butter. Sear the Canadian bacon slices 1–2 minutes per side until lightly browned at the edges and warmed through. Transfer to a sheet pan and keep warm in the 200°F oven. Toast the split English muffins until golden. Place them, cut side up, on the sheet pan to stay warm.

Step 3: Make a quick blender hollandaise

Melt 1/2 cup (113 g) butter until hot (about 200°F) but not browned. In a blender, combine egg yolks, lemon juice, 1 tablespoon water, kosher salt, and a pinch of cayenne. Blend on medium speed for 10 seconds. With the blender running on low, slowly stream in the hot butter over 30–45 seconds until the sauce is thick and glossy. If too thick, blend in 1–2 teaspoons warm water. Keep warm by transferring to a pre-warmed small thermos or by setting the covered blender jar in a 120–140°F warm-water bath. Do not overheat or the sauce may split.

Step 4: Crack and stage the eggs

Crack each egg into a small ramekin or cup. This makes it easier to slide eggs gently into the water and helps keep the whites neat.

Step 5: Poach the eggs

Ensure the poaching water is at a steady 190°F. Stir to create a gentle vortex and slide in 4 eggs, one at a time. Maintain the temperature—do not let it boil. Poach 3½–4 minutes for runny yolks (4½ minutes for medium). Lift each egg with a slotted spoon, blot on paper towels, and trim wispy whites if desired. Repeat with the remaining 4 eggs. To hold briefly, set poached eggs in warm water (140°F) for up to 10 minutes.

Step 6: Assemble the Eggs Benedict

Place a slice of Canadian bacon on each toasted muffin half. Top with a poached egg. Spoon about 2 tablespoons hollandaise over each egg. Finish with chopped chives and freshly ground black pepper.

Step 7: Toss the simple arugula salad and serve

In a bowl, toss arugula with olive oil, lemon juice, salt, and pepper. Add shaved Parmesan if using. Plate the salad alongside the Eggs Benedict and serve immediately while everything is warm and the sauce is silky.

Pro Tips

• Temperature is everything: keep poaching water near 190°F and hollandaise around 120–140°F so it stays fluid without splitting.
• Use the freshest eggs you can find for the neatest poaches; fresh whites hold together better.
• Pre-warm your blender jar with hot water, then dry, before blending hollandaise for a more stable emulsion.
• If hollandaise breaks, rescue it by blending 1 tablespoon hot water with 1 teaspoon lemon juice and slowly adding the split sauce, or start with 1 fresh yolk and stream the broken sauce into it.
• Poach ahead: under-poach eggs by 30–45 seconds, chill in ice water, then rewarm in 160°F water for 45–60 seconds right before serving.

Variations

• Florentine: Sauté 6 ounces baby spinach with 1 teaspoon butter and a pinch of nutmeg; place under the eggs.
• Royale: Swap Canadian bacon for smoked salmon and add fresh dill to the hollandaise.
• California: Add sliced avocado and tomato; finish with a squeeze of lemon and a few flakes of sea salt.

Storage & Make-Ahead

Poached eggs can be made up to 2 days ahead: chill immediately in ice water, store submerged and covered in the fridge, then rewarm in 160°F water for 45–60 seconds. English muffins can be split a day ahead; toast just before serving. Canadian bacon can be seared and held warm for up to 30 minutes. Hollandaise is best fresh; you can hold it warm for up to 30 minutes in a thermos or over a very gentle water bath (do not exceed 140–150°F). Leftover hollandaise does not reheat well.

Nutrition (per serving)

Approximate values (with salad and without Parmesan): 640 calories; 31 g protein; 26 g carbohydrates; 47 g fat; 2 g fiber; 1,150 mg sodium. With Parmesan, add about 110 calories and 7 g protein per serving.