Huevos Benedict Recipe

Toast brioche

Bring a large skillet over medium heat. Spread 2 tbs unsalted butter evenly on both sides of each brioche slice. Toast slices in the skillet 1–2 minutes per side until golden and slightly crisp. Transfer to a warm plate and keep covered lightly with foil.

Prepare salmon or bacon

If using smoked salmon: arrange 50 g (about 2 oz) per brioche slice in loose folds and keep chilled until assembly. If using bacon: cook 8 slices in a skillet over medium heat until crisp, drain on paper towels and keep warm.

Plate

When ready to serve, place one toasted brioche slice per plate, top each with either 50 g smoked salmon or 2 slices of cooked bacon, then top with the poached egg and hollandaise. Garnish with finely snipped chives and a lemon wedge.

Prepare poaching water

Pour 2 liters of water into a wide, shallow pot. Add 1 tsp fine sea salt and bring to a gentle simmer (small bubbles, not a rolling boil). Add 2 tsp distilled white vinegar — this helps eggs hold shape.

Poach eggs

Crack each egg into an individual small bowl or ramekin. Stir the simmering water gently to create a mild whirlpool. Slide one egg gently into the center of the whirlpool. Poach 3 minutes for a runny yolk, 3½–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently blot on paper towel if desired. Repeat with remaining eggs, keeping finished eggs in a bowl of warm water (not hot) for up to 5 minutes before serving.

Trim

If any stray egg white strands remain, trim them with kitchen scissors for a neat presentation.

Melt butter

Place 6 tbs unsalted butter in a small saucepan and melt over low heat until fully melted and warm but not browning. Keep warm.

Set up double boiler

Choose a heatproof bowl (metal or glass) that will sit over — but not touch — a saucepan of simmering water. Put about 2–3 cm of water in the saucepan and bring to a gentle simmer. Reduce heat so steam forms but water is not vigorously boiling.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water. Whisk continuously and gently while the yolk mixture warms (do not overheat or the eggs will scramble). After about 1–2 minutes the yolks will thicken slightly. Remove bowl from heat briefly and, still whisking, drizzle in the warm melted butter in a thin, steady stream until sauce is smooth and emulsified. If sauce becomes too thick, whisk in a few drops of warm water or an extra tsp lemon juice to loosen.

Season

Stir in 1 tsp fine sea salt, 1 tsp freshly ground white or black pepper, and a pinch of cayenne (optional). Taste and adjust lemon or salt as needed. Keep warm (not hot) until serving — place bowl in a warm spot or over barely warm water.