Classic Eggs Benedict Recipe

Prepare equipment and ice bath

Bring a medium saucepan of water to a gentle simmer (about 2–3 inches deep). Prepare a bowl with 4 cups cold water and ice to make an ice bath; set nearby.

Split and toast muffins

Slice the English muffins in half. Heat a skillet over medium heat, add 2 tablespoons unsalted butter and toast cut sides of the muffins until golden and crisp, about 2 minutes per side. Keep warm in a low oven (about 200°F / 95°C) if desired.

Poach the eggs

Add 1 teaspoon white vinegar to the simmering water (this helps coagulation). Crack each egg into a small ramekin or cup. Using a spoon, stir the water to create a gentle whirlpool, then slip one egg at a time into the center of the whirlpool. Poach eggs for 3 to 3½ minutes for set whites and runny yolks. Remove eggs with a slotted spoon, drain briefly, and transfer to the ice bath for 30 seconds to stop cooking; then return to a warm plate or keep in warm water (not boiling) until plating.

Cook beef bacon in a skillet: heat a large nonstick skillet over medium-high heat, add 1 teaspoon neutral oil if needed to prevent sticking. Add beef bacon slices and cook 2–3 minutes per side until browned and crisped to your liking. Transfer to paper towels to drain and keep warm.

Set up a double boiler

Choose a heatproof bowl (metal or glass) that fits snugly over a saucepan without touching the water. Bring a couple inches of water in the saucepan to a very gentle simmer; maintain low heat so steam heats the bowl but no water boils into it.

Whisk yolks

Place 3 egg yolks in the bowl with 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard. Whisk continuously until mixture is slightly thickened and pale, about 1–2 minutes.

Cook gently

Place the bowl over the gently simmering water and continue whisking constantly. Make sure the bowl does not touch the water and adjust heat to keep the steam gentle. Whisk until the yolk mixture reaches a temperature of about 140–150°F (60–65°C) or is thickened and ribbons when lifted, about 2–4 minutes.

Emulsify with butter

Remove the bowl from the heat. Very slowly drizzle in the 6 tablespoons hot melted butter while whisking continuously so the sauce emulsifies. Start drop by drop for the first 30 seconds, then in a thin steady stream. If the sauce becomes too thick, whisk in up to 1 teaspoon cold water to loosen. Season with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust lemon, salt, or pepper as desired.

Keep warm

Keep the hollandaise warm over the still-warm (turned off) saucepan or in a thermos; avoid overheating or the sauce will break. If it begins to separate, whisk in a teaspoon of warm water or an ice cube briefly to re-emulsify, then warm gently.

Assemble the Eggs Benedict: Place toasted English muffin halves on plates. Top each half with one slice of cooked beef bacon. Gently drain the poached eggs and place one poached egg on top of each bacon-topped muffin half.

Spoon warm hollandaise generously over each egg so it coats the yolk and runs down the sides.

Finish with 1 teaspoon chopped chives per serving and a light dusting (a pinch) of smoked paprika or cayenne if using. Serve immediately.