Oeuf Benedicte Recipe

Prepare croissants and Canadian bacon

Split croissants horizontally. Heat a skillet over medium heat and add 1 tablespoon unsalted butter. When butter foams, add Canadian bacon slices and sear 1–2 minutes per side until lightly browned and heated through. Remove bacon and keep warm. Add remaining 1 tablespoon butter and toast croissant halves, cut-side down, until golden, about 1–2 minutes. Set aside on a warm plate.

Poach the eggs

Fill a wide shallow saucepan or sauté pan with 3–4 inches of water, add 1 teaspoon white vinegar and 1 teaspoon kosher salt, and bring to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into an individual small bowl or ramekin. Stir the water gently to create a slight whirlpool, then slide one egg from its bowl into the center. Poach for about 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks. Use a slotted spoon to lift the egg and blot briefly on kitchen paper. Repeat with remaining eggs (poach in batches if needed) and keep warm in a shallow bowl of hot water for up to a few minutes while finishing.

Assemble plates

Place one toasted croissant half on each plate. Top each with two slices of seared Canadian bacon. Gently place one poached egg over the bacon on each croissant. Spoon warm hollandaise over each egg (see hollandaise section). Season with freshly ground black pepper and a light sprinkle of kosher salt if needed. Garnish with finely snipped chives and serve immediately.

Set up a double boiler

Bring a small saucepan of water to a very gentle simmer. Use a heatproof bowl that fits snugly over the saucepan without touching the water. Reduce heat so the water is barely simmering; you want gentle steam under the bowl.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks and 1 teaspoon cold water until slightly thickened and pale. Place the bowl over the saucepan (off direct heat if possible) and whisk continuously while the mixture warms; do not let it scramble. The yolks should become slightly thicker and reach a temperature of about 60–65°C (140–150°F) or when they feel warm to the touch and ribbon when lifted.

Emulsify with butter

Remove the bowl briefly from the heat. Very slowly, drizzle in the 6 tablespoons warm clarified or melted butter while whisking constantly to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. If it begins to separate, whisk vigorously and add a few drops of warm water to bring it back together.

Finish seasoning

Whisk in 1 tablespoon fresh lemon juice, a pinch of cayenne pepper and salt to taste. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low heat with the bowl off the direct simmer; avoid overheating (keep under 60°C/140°F). If necessary, transfer to a small thermos or insulated container briefly until ready to serve.