Eggs Benedict Recipe

Clarify butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and foamy. Skim and discard any white solids if present, or simply keep warm. Maintain butter at warm (not hot) temperature — about 140–150°F (60–65°C) if you have a thermometer.

Prepare double boiler

Bring about 1–2 inches of water to a gentle simmer in a medium saucepan. Reduce heat so water is barely simmering. Use a heatproof bowl (metal or glass) that sits over the saucepan without touching the water.

Whisk yolks

In the heatproof bowl, whisk 3 egg yolks with 1 teaspoon warm water until slightly thickened and pale (about 30–45 seconds).

Cook gently

Place the bowl over the simmering water (bowl bottom should not touch the water). Whisk continuously while cooking the yolks until they become creamy and reach about 140°F (they should form ribbons when you lift the whisk) — about 2–3 minutes. Keep heat low to avoid scrambling.

Emulsify butter

Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly, starting drop by drop for the first 30 seconds, then in a thin steady stream. Continue until all butter is incorporated and sauce is thick and glossy.

Finish and season

Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/8 teaspoon cayenne (optional). Taste and adjust seasoning. If the hollandaise is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency. Keep sauce warm (not hot) over barely warm water or in a thermos until serving.

Bring 8 cups water and 2 tablespoons white vinegar to a gentle simmer in a wide, shallow pot. Add 1 teaspoon fine salt. The surface should show small bubbles but not a rolling boil.

Create a gentle vortex by stirring the water in one direction with a slotted spoon. Crack one egg into a small ramekin or cup. Carefully slide the egg into the center of the vortex. Repeat with remaining eggs, poaching in batches if your pot is small (do not overcrowd).

Allow eggs to poach undisturbed for 3–4 minutes for runny yolks, 5 minutes for slightly more set yolks. Use a slotted spoon to lift an egg and gently jiggle it to check firmness.

Remove eggs to a paper-towel–lined plate to drain briefly while you finish assembling. Keep warm by covering loosely with a clean towel or placing on a warm plate.

Split 2 English muffins and toast them until golden. Spread 2 tablespoons unsalted butter evenly over the cut sides while still warm.

In a skillet over medium heat, warm 4 slices Canadian bacon (or ham) for about 1–2 minutes per side until lightly browned and heated through.

Place toasted buttered English muffin halves on plates (4 halves total). Top each half with one warmed slice of Canadian bacon.

Carefully place one poached egg on top of each bacon-covered muffin half.

Ladle about 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it run down the sides.

Finish with a sprinkle of chopped fresh chives and a light dusting of paprika if desired. Serve immediately.