Chroma Benedict Recipe

Brown the butter

Place 6 tablespoons unsalted butter in a small saucepan over medium heat. Melt, then continue cooking, swirling occasionally, until foam subsides and milk solids turn golden-brown and smell nutty, about 4–6 minutes. Remove from heat and transfer butter to a heatproof bowl to stop cooking; reserve the brown solids and clear browned butter separated from solids (about 3–4 tbs liquid butter). Let cool 1–2 minutes.

Prepare yolks

In a heatproof mixing bowl (or top of a double boiler), whisk 3 egg yolks with 1 teaspoon cold water until slightly frothy and pale. Add 1 tablespoon lemon juice and whisk to combine.

Cook over gentle heat

Set the bowl over (not touching) a pot of simmering water (very low simmer). Whisk continuously while slowly drizzling in the warm browned butter in a thin stream. Begin with about a teaspoon at a time to build an emulsion, then increase the stream as the sauce thickens. Make sure to include mostly the clarified browned butter, leaving some of the browned solids out if they make the sauce gritty — you can stir a small amount back in near the end for flavor. Total cooking time over the heat: 3–5 minutes. The sauce should coat the back of a spoon.

Finish & season

Remove from heat. Taste and season with 1 teaspoon salt and white pepper or a pinch of cayenne to taste. If sauce is too thick, whisk in up to 1 teaspoon warm water or lemon juice to reach a smooth, pourable consistency. Keep warm in a thermos or over very low warm water (not hot) until serving.

Fill a wide shallow saucepan with about 4 inches (10 cm) of water. Add 1 tablespoon vinegar and 1 teaspoon salt. Bring to a gentle simmer (not a rolling boil) so small bubbles form on the bottom. Reduce heat to maintain that gentle simmer.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon (optional) and slip an egg into the center. Poach 3–3½ minutes for a soft runny yolk (adjust 4–5 minutes for slightly firmer yolks). If poaching multiple eggs, either do them in batches or use a larger pot and cups to reduce crowding. Remove eggs with a slotted spoon and drain on a paper towel-lined plate.

Keep poached eggs warm briefly by placing them on a plate in a warm (not hot) oven or cover with a clean towel until assembly.

Split the 2 English muffins and toast them until golden, either in a toaster or under a broiler. If toasting under a broiler, watch carefully to avoid burning.

Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Sear the 4 slices of Canadian bacon 1–2 minutes per side until warmed through and lightly caramelized. Transfer to a plate and keep warm.

On each toasted English muffin half, place two slices of Canadian bacon (or one thick slice if large). Gently place a poached egg on top of the bacon.

Ladle 2–3 tablespoons of the warm brown butter hollandaise over each poached egg so it drapes over the yolk and muffin.

Season lightly with freshly ground black pepper and a small pinch of salt if desired. Sprinkle finely chopped fresh chives over the top for color and flavor.

Serve immediately — when cut, the yolk should run into the hollandaise and muffin for a rich, silky bite.