Ernie's Eggs Benedict Recipe

Clarify and melt butter

In a small saucepan, melt 6 tbs unsalted butter over low heat until just melted. Keep it warm but not boiling; you can skim foam and leave milk solids if desired. Maintain a gentle heat so butter stays liquid for emulsifying.

Prepare a double-boiler

Set a medium saucepan with 2–3 inches of simmering water (not boiling). Use a heatproof bowl that sits on top without touching the water. Reduce heat so water simmers gently; too hot will scramble yolks.

Whisk yolks and seasonings

Place 3 large egg yolks in the heatproof bowl with 1 tsp hot water, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/8 tsp cayenne. Whisk constantly until mixture slightly thickens and becomes pale (about 1–2 minutes) while over the simmering water.

Emulsify with butter

Remove the bowl from heat briefly. Continue whisking and slowly drizzle the warm melted butter in a thin, steady stream into the yolk mixture until fully incorporated and sauce is thick and smooth. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Taste and adjust seasoning with more lemon or salt if needed. Keep warm (off direct heat) until ready to serve.

Prepare poaching water

Fill a wide, shallow saucepan or sauté pan with about 3 inches of water. Add 2 tsp white vinegar and 1 tsp salt. Bring water to a gentle simmer (small bubbles on the bottom, not a rolling boil).

Crack eggs and create whirlpool (optional)

Crack each egg into a small ramekin or cup individually. For neater edges, stir the simmering water to create a gentle whirlpool before sliding an egg in; this is optional if using cups and a wide pan for multiple eggs.

Poach eggs

Slide each egg from its cup into the simmering water. Poach 3–4 minutes for runny yolks (4–5 minutes for slightly firmer). Use a slotted spoon to gently lift eggs, and transfer to a bowl of warm water briefly, then to a paper towel to drain excess water. Keep warm while finishing other eggs.

Toast English muffins

Split 4 English muffins and toast them until golden brown. Immediately spread about 1 tbs unsalted butter across the cut sides so it melts into the muffin.

Cook Canadian bacon

In a skillet over medium heat, add a thin pat of butter or lightly oil the pan. Add 8 slices Canadian bacon and cook about 1–2 minutes per side until edges are lightly browned and heated through. Keep warm in a low oven (200°F / 95°C) if needed.

Place 1 toasted English muffin half on each plate. Top each half with one slice of cooked Canadian bacon.

Using a slotted spoon, place one poached egg on top of each bacon-topped muffin half. Gently pat the egg to remove excess water if needed.

Ladle 2–3 tbs (or to taste) of warm hollandaise sauce over each poached egg so it drapes down the sides.

Season with freshly ground black pepper and a light pinch of salt if desired. Garnish with chopped fresh chives.

Serve immediately while hollandaise and eggs are warm.