Eggs Benedict Recipe

Prepare double boiler

Bring about 1 inch of water to a gentle simmer in a saucepan (do not boil vigorously). Reduce heat to low so water stays at a gentle simmer; place a heatproof bowl over the pan ensuring the bowl bottom does not touch the water.

Whisk yolks

In the heatproof bowl, whisk the 3 egg yolks with 1 tablespoon lemon juice and 1 tablespoon of the 1/2 cup water (reserve remaining water in pan). Whisk until mixture is pale and slightly thickened.

Cook over bain-marie

Place the bowl over the simmering water and continue whisking constantly. The yolks should thicken slightly and reach a temperature where they coat the back of a spoon, about 3–4 minutes. Do not overheat or they will scramble.

Incorporate butter

Remove bowl from heat. Very slowly whisk in cold butter pieces, a few pieces at a time, allowing each addition to melt and emulsify before adding more. Continue until all butter is incorporated and sauce is smooth and glossy.

Season and adjust

Whisk in 1/4 tsp salt and 1/8 tsp cayenne (if using). If sauce is too thick, whisk in up to 1–2 teaspoons warm water to reach desired consistency. Keep warm over very low heat or in a thermos; if it gets too hot, it may separate.

Cook chosen protein. For bacon: cook 4 slices in a skillet over medium heat 3–5 minutes per side until crisp; drain on paper towel. For sausage links: cook over medium heat, turning, until browned and cooked through, about 8–10 minutes. If using smoked salmon upgrade: do not cook; reserve 4 oz smoked salmon slices and bring to room temperature.

Split and toast English muffins. Halve the 2 English muffins and spread each cut side with 1/2 tablespoon butter. Toast in a skillet or toaster until golden and warmed, about 2–3 minutes per side in a skillet or standard toasting cycle.

Prepare poaching water: fill a wide shallow pan with 3–4 inches of water, add 1 tbs white vinegar and 1 tsp salt, and bring water to a gentle simmer (small bubbles, not rolling).

Create vortex (optional): stir the water to create a gentle whirlpool. This helps the egg whites wrap around the yolk but is optional when poaching multiple eggs.

Crack and poach eggs: Crack each egg into a small cup. Gently slip eggs into simmering water, 1–2 at a time depending on pan size. Poach for 3–4 minutes for runny yolks or 4–5 minutes for firmer yolks. Use a slotted spoon to lift eggs and gently blot excess water on a paper towel.

Plate muffins and protein: Place the toasted English muffin halves (4 halves) on serving plates. Top each half with chosen protein: 1 slice bacon (or half a sausage link) per half, or a portion of smoked salmon if upgraded (about 2 oz per muffin half).

Top with poached eggs: Gently place one poached egg on top of each prepared muffin half.

Sauce with hollandaise: Spoon 2–3 tablespoons of warm hollandaise over each poached egg, enough to coat but not drown the dish. If hollandaise thickened, thin with a few drops of warm water and whisk before spooning.

Prepare the side salad: In a bowl, toss 2 cups baby salad greens, 6 halved cherry tomatoes, 2 tbs extra-virgin olive oil, juice of 1/2 lemon (about 1 tbs), 1/4 tsp salt and 1/8–1/4 tsp freshly ground black pepper. Adjust seasoning to taste.

Finish and serve: Add a lemon wedge to the plate. Garnish hollandaise with a light sprinkle of cayenne or chopped fresh chives if desired. Serve immediately so eggs remain warm and yolks runny.