Eggs Benedict Recipe

Prep

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse in cold water and pat dry to remove excess starch.

Cook potatoes

Heat a large skillet over medium-high heat. Add olive oil and let warm until shimmering. Add diced potatoes in a single layer. Let cook undisturbed for 4–5 minutes to form a crust, then stir occasionally for another 8–10 minutes, until golden and tender.

Add aromatics and finish

When potatoes are nearly done, add diced onion and red bell pepper. Cook 3–4 minutes until softened. Stir in minced garlic, smoked paprika, salt and pepper; cook 1 minute more. Taste and adjust seasoning. Stir in chopped parsley if using and keep warm on low heat or transfer to a warm oven (200°F / 95°C).

Clarify butter

Melt the unsalted butter in a small saucepan over low heat until fully liquid. Remove from heat and keep warm.

Whisk yolks

Set a heatproof bowl over (not touching) simmering water to form a double boiler. Add the egg yolks and lemon juice. Whisk continuously until the mixture becomes slightly thickened and pale, about 2–3 minutes. Ensure the water is simmering gently; avoid direct high heat to prevent scrambling.

Emulsify

Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking constantly to emulsify. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust consistency. Stir in Dijon mustard, salt, and cayenne (or a dash of hot sauce). Keep warm over very low heat or in a thermos; do not overheat or it may separate.

Toast and heat meat

Split and toast the English muffins until golden. Butter the cut sides lightly. In a separate skillet over medium heat, warm Canadian bacon slices 1–2 minutes per side until heated through and lightly browned. Keep warm.

Poach eggs

Fill a wide, shallow saucepan with 3–4 inches of water, bring to a gentle simmer and add the white vinegar. Stir the water to create a gentle whirlpool. Crack one egg into a small bowl and gently slip it into the center of the whirlpool. Poach each egg 3–3.5 minutes for a runny yolk (4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs. If preparing multiple eggs at once, maintain gentle simmer and avoid overcrowding.

Assemble

Place one toasted muffin half on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon 2–3 tablespoons of warm Hollandaise over each egg. Season with a pinch of salt and freshly ground black pepper. Garnish with chopped chives. Serve immediately with breakfast potatoes on the side.