Benedicts Recipe

Clarify/heat butter

Melt the 8 tbsp unsalted butter in a small saucepan over low heat until fully melted and the milk solids sink. Keep warm on the lowest heat or transfer to a small heatproof container; you want the butter between warm and hot but not boiling when added to the yolks.

Whisk yolks

Place 4 egg yolks into a heatproof metal or glass bowl large enough to sit over (but not touch) a simmering pot of water (double-boiler setup). Add 1 tbsp lemon juice and 1 tsp Dijon mustard. Whisk vigorously until blended.

Temper over bain-marie

Set the bowl over a pot of barely simmering water (water should not touch the bowl). Whisk the yolk mixture constantly until it becomes slightly thickened and ribbons form when you lift the whisk, about 3–4 minutes. Keep temperature moderate — do not let the eggs scramble.

Emulsify butter

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking continuously, starting drop by drop for the first 2–3 tablespoons to build an emulsion, then a thin steady stream until all butter is incorporated. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen.

Finish and season

Whisk in remaining 1 tbsp lemon juice, 1 tsp salt, and 1 tsp ground white pepper. Taste and adjust seasoning or lemon to preference. Keep warm in a thermos or over the warm (off) double-boiler, whisking occasionally until serving. If sauce separates, whisk in a tablespoon of warm water or a teaspoon of Dijon to re-emulsify.

Heat poaching water

Fill a wide, shallow saucepan with about 8 cups of water and bring to a gentle simmer (small bubbles, not rolling). Add 2 tbsp white vinegar and 1 tsp fine salt. Reduce heat so water is at a consistent gentle simmer.

Crack eggs and create vortex

Crack one egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool (vortex). This helps the white wrap around the yolk.

Poach eggs

Carefully slide the egg from the ramekin into the center of the vortex. Poach for 3–3.5 minutes for a set white and runny yolk. Use a slotted spoon to gently lift the egg and transfer to a paper towel-lined plate to drain. Repeat with remaining eggs, poaching 2 at a time if your pan allows, keeping finished eggs in a warm oven (about 200°F/95°C) on a plate to keep warm for a few minutes.

Prepare English muffins and meat

Split 2 English muffins and toast cut sides until golden. Butter toasted sides lightly with 2 tbsp softened unsalted butter. In a skillet over medium heat, warm 4 slices of Canadian bacon or ham for about 1–2 minutes per side until lightly browned.

Assemble Benedicts

Place the toasted muffin halves on serving plates. Top each half with a warmed slice of Canadian bacon. Set one poached egg on top of each slice of meat (total 4 eggs). Spoon about 3–4 tbsp of warm Hollandaise sauce over each egg so it drapes down the sides.

Garnish and serve

Sprinkle finely chopped chives (1 tbsp) over the Hollandaise and a light dusting (about 1/8–1/4 tsp) of smoked paprika or cayenne if desired. Serve immediately while eggs and sauce are warm.