Jul 14 2026
Restaurants›Bassett Street Brunch Club›Classic Eggs Benedict* Recipe

Classic Eggs Benedict* Recipe

Inspired by Bassett Street Brunch Club
Time35m
Serves2

Poached eggs, ham, hollandaise, toasted English muffin. Served with mixed greens or breakfast potatoes

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Ingredients

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Eggs & Poaching

Hollandaise Sauce

Assembly & Base

Side (choose one)

Method

Eggs & Poaching

  1. 1

    Prepare poaching liquid

    Fill a wide, shallow saucepan with 8 cups water. Add 2 tbs white vinegar and 1 tsp fine sea salt. Bring water to a gentle simmer (large visible bubbles should not be breaking the surface). Maintain a temperature around 180–190°F (82–88°C) if you have a thermometer.

  2. 2

    Crack eggs

    Crack each large egg into an individual small ramekin or cup. This makes sliding them into the water easier and helps keep yolks intact.

  3. 3

    Create circulation

    Using a spoon, stir the simmering water gently in one direction to create a slight whirlpool. This helps the egg white wrap around the yolk when you add the egg.

  4. 4

    Poach eggs

    Slide each egg from its ramekin into the center of the whirlpool one at a time. Poach 3–3½ minutes for runny yolks, or 4 minutes for slightly firmer yolks. If your pan is large, poach in batches so eggs have space and don't stick together.

  5. 5

    Remove and drain

    Use a slotted spoon to lift each poached egg, briefly blot on a paper towel to remove excess water, and place on a plate. Keep eggs warm by covering loosely with foil or placing in a warm (not hot) oven set to about 175°F (80°C) while you finish remaining components.

Hollandaise Sauce

  1. 6

    Clarify or melt butter

    Gently melt 6 tbs unsalted butter in a small saucepan until fully melted and starting to foam. For best stability, you can skim off foam and use the clear yellow butterfat (clarified). Keep warm but not hot (about 140–150°F / 60–65°C).

  2. 7

    Set up double boiler

    Fill a medium saucepan with an inch or two of simmering water and place a heatproof bowl on top (bowl should not touch the water). The steam will gently cook the egg yolks.

  3. 8

    Whisk yolks

    Place 3 egg yolks, 1 tbs fresh lemon juice, 1 tsp warm water, and 1 tsp salt into the heatproof bowl. Whisk continuously until mixture becomes slightly thickened and pale (about 1–2 minutes).

  4. 9

    Emulsify butter into yolks

    Remove bowl from heat briefly. Very slowly drizzle warm melted butter into the yolk mixture while whisking constantly. Start drop by drop, then a thin steady stream as the emulsion forms. Continue until all butter is incorporated and sauce is thick, glossy and coats the back of a spoon. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. If it splits, whisk in a teaspoon of warm water vigorously or start with a fresh yolk and slowly add broken sauce.

  5. 10

    Season

    Taste and adjust with an extra squeeze of lemon, a pinch of white pepper or cayenne if desired, and more salt to taste. Keep warm by covering and placing near the warm stove; do not overheat or it may break.

Assembly & Base

  1. 11

    Toast English muffins

    Split 2 English muffins and butter each half lightly with 2 tbs unsalted butter. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side for skillet, or until desired color.

  2. 12

    Warm ham

    In a skillet over medium heat, warm 4 slices of ham (Canadian bacon) about 1–2 minutes per side until heated through and lightly browned at the edges. Remove and keep warm.

  3. 13

    Plate

    Place one toasted English muffin half on each side of two plates (4 halves total). Top each half with a warmed ham slice. Using a slotted spoon, place one poached egg on top of each ham slice.

  4. 14

    Sauce and garnish

    Spoon 2–3 tablespoons of warm hollandaise over each poached egg so it runs slightly over the sides. Sprinkle a pinch of chopped fresh chives and a light grind of white pepper or cayenne if desired.

Side (Mixed Greens or Breakfast Potatoes)

  1. 15

    Mixed greens (quick)

    If serving mixed greens: toss 4 cups mixed salad greens with 1 tbs olive oil, 1 tsp lemon juice or vinegar, and salt & pepper to taste. Place a small dressed salad beside the Eggs Benedict.

  2. 16

    Breakfast potatoes (alternate)

    If serving breakfast potatoes: heat a skillet with 1–2 tbs oil over medium-high heat. Add 2 cups pre-cooked diced potatoes, season with salt & pepper, and cook until golden and crisp, about 6–8 minutes, stirring occasionally. Serve a portion beside the Eggs Benedict.

Final

  1. 17

    Serve

    Serve immediately so eggs remain warm and yolks runny, hollandaise is smooth, and muffins stay crisp. Each plate should have two halves topped with ham, a poached egg and hollandaise, plus the chosen side. Enjoy.

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