Poached Eggs with Hollandaise

First served in New York in the late 1800s, Eggs Benedict quickly found a second life in Canada. By the mid-20th century, it had become a brunch favourite in Montreal, Vancouver, and beyond — with local touches like West Coast smoked salmon, East Coast ham, or even lobster giving the dish its distinctly Canadian identity.

Prep Time: 15 minutes

Total Time: 20 minutes

Serves: 4

Ingredients

• 4 English muffins, split and lightly toasted

• 8 large eggs

• 8 slices smoked salmon (West Coast style) or 8 slices thick-cut ham (East Coast style)

• 2 tsp white vinegar (for poaching water)

For the hollandaise:

• 3 large egg yolks

• 2 tbsp lemon juice

• ½ cup (120 g) unsalted butter, melted and warm

• Pinch of salt

• Pinch of cayenne or paprika (optional)

• 1 tbsp fresh dill, finely chopped (especially good with the salmon version)

Method

• Make the hollandaise: In a heatproof bowl set over a pot of simmering water, whisk egg yolks and lemon juice until pale and thickened. Slowly drizzle in warm melted butter, whisking constantly, until smooth and creamy. Stir in dill (if using) and season with salt and cayenne. Keep warm.

• Poach the eggs: Fill a saucepan with water and bring to a gentle simmer. Add vinegar. Crack each egg into a small cup and gently slide into the water. Poach 3–4 minutes, until whites are set but yolks remain runny. Remove with a slotted spoon and drain briefly on paper towel.

• Assemble: Place toasted muffin halves on plates. Top each with smoked salmon or ham, then a poached egg. Spoon warm hollandaise over the top.

• Serve immediately with extra dill, fresh herbs, or a squeeze of lemon.

Variations

• West Coast Benedict – smoked salmon and dill.

• East Coast Benedict – thick-cut ham or peameal bacon.

• Maritime Benedict – lobster or crab in place of the ham/salmon.