Eggs Benedict Recipe

Cook the bacon

Preheat a large skillet over medium heat. Add applewood-smoked bacon slices in a single layer and cook 3–4 minutes per side, or until crisped to your liking. Transfer to a paper towel–lined plate to drain and keep warm.

Sauté the spinach

Discard most of the bacon fat from the skillet, leaving about 1 teaspoon. Add 1 tablespoon unsalted butter and melt over medium heat. Add baby spinach, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sauté until just wilted, about 1–2 minutes. Remove from heat and keep warm.

Split the English muffins and toast them (in a toaster or under a broiler) until golden. Spread 1 teaspoon softened butter on each half and set aside, cut-side up, keeping them warm.

Prepare a double-boiler

Set a medium heatproof bowl over a saucepan with gently simmering water (bowl should not touch the water). Keep the heat low — water should barely simmer.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water until slightly thickened and combined.

Cook and emulsify

Continuously whisk the yolk mixture over the simmering water until it becomes pale and slightly thickened (about 2–3 minutes). Remove the bowl briefly from heat. Slowly drizzle in the 6 tablespoons hot melted butter in a very thin, steady stream while whisking constantly to form an emulsion. Return to the heat for a few seconds if needed, whisking constantly, until sauce is thick and glossy but not too hot. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season hollandaise

Whisk in 1/4 teaspoon salt and 1/16 teaspoon (a pinch) cayenne pepper. Taste and adjust lemon or salt as needed. Keep the hollandaise warm by covering and placing in a warm spot; do not overheat or it may separate.

Bring poaching water to temperature

In a wide, shallow saucepan, bring 2 liters of water with 2 tablespoons white vinegar and 1 teaspoon salt to a gentle simmer. Do not boil hard; maintain small bubbles.

Poach the eggs

Crack each egg into a small ramekin or cup. Stir the simmering water gently to create a slight vortex and slip one egg at a time into the water, or simply lower the cup close to the surface and slide the egg in. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg, drain briefly on a paper towel, and keep warm on a plate.

Place two toasted English muffin halves on each plate. On each half, layer a small handful of the wilted spinach, then two slices of cooked applewood bacon (or fold the bacon if using whole slices). Gently place one poached egg on top of each stack.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg so it drapes over the yolk and muffin. Sprinkle chopped chives and a grind of black pepper over the top.

Serve immediately while hot. Provide extra hollandaise at the table if desired.