Eggs Benny Recipe

Clarify and melt butter

Cut the unsalted butter into cubes and place in a small saucepan over low heat. Warm until melted and foam subsides, about 4–6 minutes. Keep warm but not hot; if desired skim solids so butter is clear.

Prepare double boiler

Bring about an inch of water to a simmer in a medium saucepan. Choose a heatproof bowl (metal or glass) that will sit over the pan without touching the water. Reduce heat so water is gently simmering, not boiling.

Whisk yolks

In the heatproof bowl, combine 4 egg yolks, 1 tsp warm water, 1 tsp Dijon mustard, and 1 tsp salt. Whisk vigorously until mixture is slightly thickened and pale, about 1–2 minutes.

Cook yolks gently

Place the bowl over the simmering water and whisk constantly. Cook until the yolks reach a light ribbon stage and register roughly 140–150°F (60–65°C) — about 2–3 minutes. Do not let them scramble.

Emulsify butter

Remove the bowl from heat. Very slowly drizzle in the warm melted butter in a thin steady stream while whisking constantly to create an emulsion. Continue until all butter is incorporated and sauce is smooth and thickened.

Finish and season

Whisk in 2 tbs fresh lemon juice and 1/4 tsp white pepper (or a pinch of cayenne). Taste and adjust salt or lemon as needed. Keep the hollandaise warm (set bowl over barely warm water) and stir occasionally. If sauce is too thick, whisk in 1–2 tsp warm water to loosen.

Toast muffins and heat ham

Split the English muffins and toast them until golden. Butter lightly with 2 tbs unsalted butter. In a skillet over medium heat, warm the Canadian bacon or ham slices for about 1 minute per side until heated and lightly caramelized. Keep warm.

Prepare poaching water

Fill a wide shallow pan with about 3–4 inches (7–10 cm) of water. Add 2 tsp white vinegar and 1/2 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil).

Create whirlpool and poach eggs

Use a spoon to stir the simmering water to create a gentle whirlpool. Crack one egg into a small ramekin. Gently lower the egg into the center of the whirlpool. Repeat for up to two eggs at a time, keeping enough space. Poach eggs for 3–4 minutes for runny yolks (longer for firmer yolks).

Remove and drain eggs

Use a slotted spoon to lift each egg from the water, briefly drain on a paper towel to remove excess water, and set on a warm plate.

Assemble Eggs Benedict

Place the toasted English muffin halves on plates. Top each half with one slice of warmed Canadian bacon. Gently place one poached egg on each slice of bacon. Spoon 2–3 generous tablespoons of warm hollandaise over each egg, allowing it to cascade down the sides.

Garnish and serve

Sprinkle 1 tbs chopped fresh chives and 1/4 tsp freshly ground black pepper over the eggs. Add microgreens or baby arugula on the side if using. Serve immediately so eggs remain warm and yolks runny.