Jul 14 2026
Restaurants›Can Can Brasserie›Classic Eggs Benedict Recipe

Classic Eggs Benedict Recipe

Inspired by Can Can Brasserie
Time30m
Serves2

2 poached eggs, ham, brioche, hollandaise, with mixed greens

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Ingredients

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For the hollandaise

For the eggs & assembly

Garnish (optional)

Method

For the hollandaise

  1. 1

    Melt butter

    Gently melt the butter in a small saucepan over low heat until fully melted and clarify slightly; keep warm but not hot (around 60–65°C / 140–150°F). If butter separates, skim foam so you have mostly clear liquid butter.

  2. 2

    Create double boiler

    Place a medium heatproof bowl over a saucepan with simmering (not boiling) water so the bowl bottom does not touch the water. Reduce heat to maintain gentle steam.

  3. 3

    Whisk yolks

    Add the 4 egg yolks, 1 tbsp cold water, and the 2 tbsp lemon juice to the bowl. Whisk constantly until mixture thickens slightly and becomes pale and ribbon-like (about 2–3 minutes).

  4. 4

    Emulsify

    Remove bowl from heat briefly. Very slowly drizzle in the warm melted butter in a thin stream while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. If it splits, start with 1 tsp cold water in a clean bowl and slowly whisk the broken sauce into it.

  5. 5

    Season hollandaise

    Season with 1 tsp salt, 1/4 tsp ground pepper and a pinch of cayenne (optional). Taste and adjust lemon, salt, or pepper. Keep warm in a thermos or over the warm (off) double boiler; avoid direct heat to prevent curdling.

For the eggs & assembly

  1. 6

    Toast brioche and prepare ham

    Split the brioche and butter lightly. Toast brioche halves in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. In the same skillet, warm the ham slices for 30–45 seconds per side until hot and slightly caramelized. Keep warm.

  2. 7

    Poach eggs

    Fill a wide shallow saucepan with 10–12 cm (4–5 in) of water. Bring to a gentle simmer (not a rolling boil). Add 1 tbsp white vinegar. Reduce heat so surface is barely moving. Crack each egg into a small ramekin or cup. Use a spoon to create a gentle whirlpool and slip one egg into the center (or drop eggs gently spaced apart). Poach for 3 minutes for a runny yolk, or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs and briefly drain on paper towel.

  3. 8

    Assemble

    Place toasted brioche halves on plates. Top each half with two warmed ham slices (fold if necessary to fit). Gently place one poached egg on top of the ham on each piece of brioche. Spoon 2–3 tbsp hollandaise over each egg, letting sauce cascade over the sides.

  4. 9

    Finish and garnish

    Sprinkle chopped chives and a pinch of paprika over the hollandaise if using. Serve immediately.

For the mixed greens

  1. 10

    Dress greens

    In a small bowl whisk 1 tsp extra-virgin olive oil with 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Toss the 2 cups mixed greens gently with the dressing just before serving to avoid wilting.

  2. 11

    Plate

    Arrange dressed greens beside the assembled eggs Benedict on each plate and serve immediately.

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