Eggs Benedict Recipe

Toast English muffins

Split the two English muffins and lightly butter each half (about 1 tbs total). Toast them on a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side if using a skillet. Keep warm in a low oven (approx 200°F / 95°C).

Heat and sear Canadian bacon

In a skillet over medium-high heat, add 1 tablespoon butter. When melted and shimmering, add the 4 slices of Canadian bacon and sear 1–1.5 minutes per side until warmed and slightly caramelized. Transfer to a plate and keep warm with the toasted muffins.

Make shallot–vinegar reduction

In a small saucepan combine the minced shallot, 2 tablespoons dry white wine, and 1 tablespoon white wine vinegar. Add half the chopped tarragon (about 1/2 tbsp). Simmer over medium heat until reduced to about 1–2 teaspoons of liquid (about 6–8 minutes). Strain into a heatproof bowl, pressing solids to extract flavor. Discard solids and let the strained reduction cool slightly.

Whisk yolks over gentle heat

Create a double boiler: place a heatproof bowl over (but not touching) simmering water. Add the 3 egg yolks and the cooled reduction to the bowl. Whisk continuously until the mixture becomes pale and slightly thickened (temperature should reach about 140–150°F / 60–65°C), 3–4 minutes.

Emulsify with warm butter

Very slowly drizzle the warm melted butter into the whisked yolks in a thin steady stream while continuously whisking to create a thick, glossy emulsion. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen. If it starts to break (separate), whisk in a teaspoon of cold water to help bring it back, then continue adding butter slowly.

Season and finish Béarnaise

Once all butter is incorporated and the sauce is smooth, remove from the heat. Stir in 1 teaspoon fresh lemon juice, the remaining chopped tarragon, optional chervil or parsley, 1 tsp salt, 1/2 tsp freshly ground black pepper, and a pinch (1/4 tsp) cayenne if using. Keep sauce warm over very low heat or in a warm spot; avoid overheating or boiling which will break the sauce.

Prepare poaching water

In a shallow wide saucepan, bring 2 liters of water to a gentle simmer (small bubbles, not a rolling boil). Add 2 teaspoons white vinegar. Create a gentle whirlpool with a spoon to help the egg white wrap around the yolk.

Poach eggs

Crack each egg into a small ramekin or cup. One at a time, gently slide eggs into the center of the whirlpool. Poach for 3 minutes for runny yolks (3.5–4 minutes for slightly more set). Work in batches if necessary (avoid overcrowding). Use a slotted spoon to gently lift each egg, blot any excess water on a paper towel and transfer to a plate.

Season eggs

Lightly sprinkle the poached eggs with a pinch of the 1 tsp salt reserved for finishing (split among the four eggs) and a little black pepper to taste.

On each toasted English muffin half, place two halves per order (for two muffins): place one slice of warmed Canadian bacon on each muffin half.

Carefully place one poached egg on top of each slice of Canadian bacon.

Spoon 2–3 tablespoons of warm béarnaise sauce over each poached egg, allowing it to cascade down the sides.

Garnish each portion with the reserved 1 teaspoon chopped tarragon or chives and an optional pinch of cayenne. Serve immediately while eggs and sauce are warm.