Eggs Benedict Recipe

Split and toast muffins

Split the English muffins and spread 1/2 tbs softened butter on each half. Set the oven to broil or use a toaster: toast the muffins until golden and set aside on a warm tray.

Prepare water for poaching

Fill a wide, shallow saucepan with about 8 cups of water. Add 1 tsp kosher salt and 1 tsp white vinegar. Bring to a gentle simmer (small bubbles), not a rolling boil; maintain temperature around 180–190°F (80–88°C).

Poach eggs

Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then gently slide one egg into the center. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Remove with a slotted spoon, drain briefly on a paper towel and keep warm in a shallow dish in a warm oven (about 175°F / 80°C) while you poach the remaining eggs.

Heat 1 tbs butter in a skillet over medium-high heat. Add the 4 slices of Canadian bacon or ham and cook 1–2 minutes per side until lightly browned and heated through. Transfer to a warm plate and keep warm.

Set up a double boiler

Choose a heatproof bowl that fits snugly over (but does not touch) a saucepan of simmering water. Bring a few inches of water to a very gentle simmer; reduce heat so steam is steady but not vigorous.

Whisk yolks

In the bowl, whisk the 3 egg yolks with the 1 tbsp lemon juice, 1 tsp Dijon mustard, and the reserved 1 tsp hot water until the mixture is pale and slightly thickened (about 1–2 minutes).

Cook and emulsify

Place the bowl over the simmering water (do not let the bowl touch the water). Whisk continuously while slowly drizzling in the 6 tbs hot melted butter in a steady thin stream. Whisk until the sauce is thick, glossy, and holds soft ribbons when lifted. This should take 3–5 minutes. If sauce becomes too thick, whisk in up to 1 tsp hot water to loosen to desired consistency.

Season hollandaise

Remove the bowl from the heat. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/8 tsp cayenne (optional). Taste and adjust lemon or salt as needed. Keep the sauce warm (set bowl in a warm place or over very low heat) and whisk occasionally until serving. If sauce cools and firms, whisk in 1 tsp warm water to bring back to smooth consistency.

On each toasted English muffin half, place one warmed slice of Canadian bacon. Top each with a poached egg.

Spoon 2–3 tablespoons of warm Hollandaise sauce over each egg, letting it run down the sides.

Sprinkle each serving with a pinch of smoked paprika and a sprinkle of chopped chives. Serve immediately.