Eggs Benedict Recipe

Toast and warm

Split the 2 English muffins and toast them until golden. Spread about 1 tablespoon unsalted butter across the cut sides while warm (reserve remaining butter for the Canadian bacon). Keep toasted halves on a warm plate covered lightly with foil.

Warm the Canadian bacon

In a medium skillet over medium heat, melt the remaining 1 tablespoon butter. Add the 4 slices of Canadian bacon and cook 1–1½ minutes per side until lightly browned and heated through. Keep warm on the plate with the toasted muffins.

Arrange two toasted muffin halves per serving plate (for 2 servings total). Place a slice of warmed Canadian bacon on each muffin half so they are ready for the poached eggs and sauce.

Prepare poaching water

Pour about 1 liter of water into a wide skillet or shallow saucepan with at least 2–3 inch depth. Add 1 tablespoon white vinegar and 1 teaspoon fine salt. Bring to a gentle simmer (small bubbles, not a rolling boil) over medium heat.

Create a gentle vortex

Using a spoon, stir the water to create a gentle whirlpool. This helps the egg white wrap around the yolk for a neater poach.

Poach eggs

Crack each of the 4 large eggs into separate small ramekins or cups. One at a time, gently slip an egg into the center of the whirlpool. Let each egg cook undisturbed for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. If needed, poach in batches so eggs have room and the water temperature stays steady.

Remove and drain

Use a slotted spoon to lift each egg from the water, gently blot excess water on a paper towel, and transfer an egg onto each prepared muffin half with bacon. If poaching ahead, place eggs on a tray lined with a paper towel and keep warm in a low oven (about 200°F / 95°C) for up to 10–15 minutes.

Clarify and melt butter

In a small saucepan, melt 6 tablespoons unsalted butter over low heat until fully melted and the solids separate slightly. Keep the butter warm (not hot). Clarifying is optional but helps create a smooth sauce.

Whisk yolks

In a heatproof bowl (stainless steel or glass) that will sit over but not touch simmering water, combine 3 egg yolks and 1 teaspoon water. Whisk vigorously until the mixture is slightly thickened and pale (about 30–45 seconds).

Set up double boiler

Bring a small pot with an inch or two of simmering water to a gentle simmer. Place the bowl with yolks on top of the pot so the bottom of the bowl does not touch the water. Continue whisking constantly.

Temper and thicken

While whisking, slowly drizzle in the warm melted butter in a thin, steady stream. Start drop by drop until the sauce begins to emulsify, then increase to a steady stream. Whisk continuously until the sauce is thick and glossy (about 3–5 minutes). If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Finish seasoning

Remove the bowl from the heat. Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon cayenne (optional). Taste and adjust seasoning or lemon as desired. Keep the hollandaise warm over very low heat or in a warm spot; do not let it get so hot it separates (ideally 110–125°F / 43–52°C).

Assemble: With each toasted muffin half topped by warmed Canadian bacon, place a poached egg on top. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg (divide sauce evenly).

Garnish: Sprinkle about 1/2 tablespoon chopped fresh chives or parsley over the sauced eggs and serve with a lemon wedge to the side for extra brightness.

Serve immediately while eggs are warm and yolks runny. Enjoy 2 servings.