Eggs Benedict Recipe

Clarify butter

Cut the 6 tablespoons of unsalted butter into cubes and melt gently in a small saucepan over low heat until fully melted. Keep warm but not boiling. (Alternatively, melt in microwave in short bursts.)

Prepare double boiler

Set a heatproof bowl over a saucepan with simmering water (water should not touch the bowl). Reduce heat so water is at a gentle simmer. Bowl should be warm but not hot to the touch on the bottom.

Whisk egg yolks

In the warm bowl, whisk together 3 large egg yolks, 1 teaspoon cold water and 1 tablespoon fresh lemon juice until slightly thickened and pale (about 1–2 minutes).

Cook gently

Place the bowl over the simmering water and whisk constantly, heating the yolks until they reach a temperature of about 150°F (65°C) or until they noticeably thicken and leave a trail when the whisk is lifted (about 2–3 minutes). Do not overheat or they will scramble.

Emulsify butter

Remove bowl from heat. Very slowly drizzle in the warm melted butter while whisking continuously, starting drop by drop for the first minute to form a stable emulsion, then in a thin steady stream until all butter is incorporated and sauce is smooth and glossy.

Season hollandaise

Whisk in 1 teaspoon salt, a pinch of cayenne (if using), and adjust with extra lemon juice to taste. Keep the sauce warm (set the bowl in a warm place or over very low warm water) and whisk occasionally until ready to serve. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Heat 1 teaspoon olive oil in a skillet over medium heat. Add 1 teaspoon minced garlic and cook 15–20 seconds until fragrant. Add 2 cups baby spinach, a pinch of salt and pepper, and toss until just wilted (about 1 minute). Transfer to a plate and keep warm.

Split the 2 English muffins and toast them until golden. Spread about 1 tablespoon butter across the cut sides while still warm to melt. Keep toasted muffins warm.

Heat a skillet over medium-high. Add 1 teaspoon neutral oil. Sear 4 slices Canadian bacon about 1–2 minutes per side until lightly browned and heated through. Keep warm on a plate.

Fill a wide, shallow saucepan with 8 cups water, add 2 tablespoons white vinegar and 1 teaspoon kosher salt, and bring to a gentle simmer (not a rolling boil).

Create a gentle whirlpool in the water with a spoon. Crack one egg into a small bowl or cup, then gently slide the egg into the center of the whirlpool. Repeat with remaining eggs, poaching no more than 2 at a time if your pot is small. Poach eggs until whites are set but yolks are still soft, about 3–4 minutes for runny yolks.

Use a slotted spoon to lift each egg, gently blot with a paper towel if needed, and place on a warm plate while you finish poaching. Trim any ragged white edges if desired.

Place toasted English muffin halves on plates (2 halves per serving). If using spinach, divide wilted spinach evenly and place a small bed on each muffin half. Top each muffin half with one slice of warmed Canadian bacon.

Gently place one poached egg on top of each bacon-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, enough to coat the top and slightly run down the sides. If sauce has cooled and thickened too much, whisk in a teaspoon of warm water to loosen before spooning.

Garnish with a pinch of chopped fresh chives or parsley and freshly ground black pepper. Serve immediately.