Classic Benedict Recipe

Prepare components

Split the English muffins and toast them. Lightly butter each half with the unsalted butter and keep warm in a low oven (about 200°F / 95°C) or covered.

Cook Canadian bacon

Heat a skillet over medium-high heat. Add the Canadian bacon slices and brown for about 1–1.5 minutes per side until heated and slightly caramelized. Keep warm on a plate covered with foil.

Poach eggs

Fill a wide sauté pan with about 3–4 inches (7–10 cm) of water. Add the white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil). Stir the water to create a gentle whirlpool, then crack one egg into a small ramekin and gently slip it into the center of the whirlpool. Poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer. Repeat with remaining eggs, working in batches if necessary. Remove eggs with a slotted spoon and drain on paper towels. Season lightly with kosher salt.

Assemble

Place 2 toasted English muffin halves on each plate. Top each half with one slice of Canadian bacon and a poached egg. Keep plates warm while you finish the hollandaise if needed.

Clarify / melt butter

In a small saucepan, melt the unsalted butter over low heat until fully melted and simmering gently. Remove from heat and keep warm. If you prefer clarified butter, skim off solids and use clear yellow butterfat.

Prepare double boiler

Set a heatproof bowl over a saucepan of barely simmering water (water should not touch the bottom of the bowl). Keep the water at a low simmer — you want gentle indirect heat.

Whisk yolks

Place the egg yolks in the heatproof bowl and add the fresh lemon juice and hot water. Whisk constantly until the mixture lightens in color and becomes slightly thickened, about 2–3 minutes. Ensure the yolks stay warm but do not scramble.

Emulsify with butter

Very slowly, drizzle the warm melted butter into the yolk mixture while whisking continuously. Start with a few drops at a time to build an emulsion, then increase to a thin steady stream. Continue until all butter is incorporated and the hollandaise is smooth and thickened.

Season

Remove the bowl from the heat. Whisk in salt and white or cayenne pepper to taste. If too thick, whisk in a teaspoon of hot water at a time to reach desired consistency. Keep warm but not hot (ideally around 140–150°F / 60–65°C) until serving.

Finish

Spoon or gently pour hollandaise over the poached eggs on the assembled English muffins. Garnish with chopped chives if desired.

Plate one chosen side (hash browns, mixed greens, or fruit) alongside the Benedict. For hash browns, crisp in a skillet with a little oil until golden; for mixed greens, toss with a light vinaigrette; for fruit, serve a small bowl of mixed seasonal fruit.