Eggs Benedict Recipe

Toast and butter muffins

Split the 4 English muffins and toast them until golden on both sides (use a toaster or under a broiler). Spread about 2 tablespoons softened unsalted butter evenly over the cut sides while warm.

Warm the Canadian bacon

In a medium skillet over medium heat, warm the 8 slices of Canadian bacon for 1–2 minutes per side until just heated and lightly browned. Keep warm on low heat until assembly.

Prepare poaching water

Bring 1200 ml water to a gentle simmer in a wide, shallow saucepan (bubbles should be small and not a rolling boil). Add 1 tsp white vinegar and 1 tsp fine salt. Reduce heat so the surface is gently moving.

Create a gentle whirlpool (optional)

Using a spoon, stir the water in one direction to create a mild whirlpool — this helps the egg white wrap the yolk for a neater poached egg. This step is optional but helpful for single-egg poaching.

Poach the eggs

Crack one egg into a small ramekin or cup. Gently slip the egg into the simmering water near the center of the whirlpool. Poach for 3 minutes for runny yolk, 3½–4 minutes for slightly firmer. Remove with a slotted spoon, drain on paper towel, and keep warm. Repeat with remaining eggs, re-heating water briefly between eggs if it cools.

Alternative multiple-egg method

If your pot is wide, you can poach up to 2 eggs at once by lowering them close to each other without a strong whirlpool, watching they don’t stick together. Timing remains the same.

Set up a double boiler

Fill a saucepan with about 2–3 cm of water and bring to a bare simmer. Use a heatproof bowl (metal or glass) that sits just above the simmering water without touching it.

Whisk yolks and lemon

In the heatproof bowl, whisk together 3 large egg yolks and 1 tablespoon fresh lemon juice until slightly thickened and pale.

Temper and thicken

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in a thin stream of the 115 g hot melted butter while whisking, ensuring the mixture emulsifies and thickens. Keep the heat low to avoid scrambling. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen.

Season and keep warm

Remove from heat, season with 1 tsp sea salt and a pinch of cayenne pepper, adjusting lemon juice and salt to taste. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low heat. Stir occasionally; hollandaise should be silky and pourable.

Build Eggs Benedict

Place two buttered toasted muffin halves on each plate. Top each half with one warmed slice of Canadian bacon. Using a slotted spoon, place one poached egg on top of each slice of bacon.

Finish with hollandaise and garnish

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it run down the sides. Sprinkle each serving with a pinch of chopped fresh chives and freshly ground black pepper to taste.

Serve

Serve immediately while eggs and hollandaise are warm. If making ahead, keep hollandaise warm in a thermos or warm water bath and reheat poached eggs briefly in warm (not boiling) water for 20–30 seconds.