1-Hollandaise Sauce Preparation: First, melt 4 tablespoons of butter in a small saucepan over low heat. In a separate bowl, beat 4 egg yolks and then mix in 2 teaspoons of lemon or lime juice, 1 tablespoon of heavy cream, salt, and pepper. To avoid any mishaps, temper the egg yolks by slowly adding a spoonful of the melted butter at a time while stirring constantly.

2-Hollandaise Sauce Preparation: Once tempered, pour the mixture back into the saucepan and cook on low heat for 20-30 seconds, stirring all the while. Remove from heat and let it thicken as it cools; add more cream if you need to adjust the consistency. This sauce is the heart of the recipe, giving that signature creamy finish.

3-Poaching the Eggs: Next, fill a pot with about 3 inches of water and bring it to a boil, then reduce to a simmer with gentle bubbles. If you like, add a splash of vinegar to help the egg whites hold their shape. Crack each of the 4 large eggs into a small cup, then gently slide them into the simmering water one at a time.

4-Poaching the Eggs: Cook for 3-5 minutes depending on how you prefer your yolk. Use a slotted spoon to remove the eggs, skimming off any foam that forms. This step is crucial for that perfect runny center that makes Eggs Benedict so irresistible.

5-Assembling the Dish: Now for the fun part: assembly. Toast the 2 English muffins until they’re golden and crisp. In a pan, cook the 4 slices of Canadian bacon for about 1 minute per side over medium-high heat to keep it tender and flavorful.

6-Assembling the Dish: Place the bacon slices on each muffin half, top with a poached egg, and spoon the Hollandaise sauce over everything. The total preparation time is straightforward: 10 minutes for prep, 25 minutes for cooking, and 35 minutes overall. For more egg-inspired ideas, check out our smoked salmon potato rosti stack recipe, which pairs well with variations of this dish.