Classic Benedict Recipe

Prepare bacon and muffins

Preheat oven to 400°F (200°C). Arrange the smoked bacon slices on a rimmed baking sheet in a single layer and bake 12–15 minutes until crisp to desired doneness. While bacon cooks, split English muffins and toast them or butter lightly then toast in oven 3–5 minutes until golden. Keep toasted muffins warm in a low oven (200°F/95°C).

Bring water for poaching

Fill a wide, shallow saucepan with about 3 inches (7–8 cm) of water. Add 1 tsp white vinegar and 1 tsp salt. Bring water to a gentle simmer over medium heat — small bubbles should rise, but do not boil vigorously.

Poach the eggs

Crack each egg into a small cup or ramekin. Using a spoon, stir the simmering water to create a gentle vortex. Slip one egg at a time into the center of the vortex (or carefully lower from the cup) and poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. If your pan fits all four eggs comfortably, cook simultaneously; otherwise work in batches. Remove eggs with a slotted spoon onto a paper towel-lined plate to drain and keep warm.

Finish assembly

On each toasted English muffin half, place two slices of baked smoked bacon. Top each with a warm poached egg. Spoon 2–3 tablespoons hollandaise over each egg. Garnish with finely snipped chives and freshly ground black pepper to taste. Serve immediately.

Set up a double boiler

Bring a small amount of water to a simmer in a saucepan. Use a heatproof bowl (metal or glass) that fits snugly over the saucepan without touching the water. Reduce heat so the water is barely simmering — you want gentle indirect heat.

Whisk yolks and lemon

In the heatproof bowl, combine 3 large egg yolks, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard (if using). Whisk vigorously until the mixture is pale and slightly thickened.

Cook over gentle heat

Place the bowl over the simmering water and continue whisking constantly. After about 1–2 minutes the yolks will become warmer and thicker but should not scramble. Keep whisking to maintain even temperature.

Incorporate butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Begin with drops, then increase to a thin steady stream as the sauce emulsifies. Continue until all 6 tablespoons melted butter are incorporated and the sauce is thick and glossy. If sauce becomes too thick, whisk in 1–2 teaspoons warm water or a little extra lemon juice to loosen.

Season and hold

Remove bowl from heat. Season hollandaise with 1 teaspoon salt and cayenne or hot sauce to taste. Keep sauce warm by placing the bowl in a warm spot or over the still-warm (but off) double boiler; avoid direct heat to prevent curdling. Use immediately to dress eggs.