Classic Benedict Recipe

Toast muffins

Split the English muffins and toast or butter-toast them until golden. Spread about 1/2 tablespoon of unsalted butter on each half while warm.

Warm the Canadian bacon

In a medium skillet over medium heat, warm the 4 slices of Canadian bacon for about 1 minute per side until lightly browned. Keep warm on low heat or tent with foil.

Have the toasted muffin halves and warmed bacon ready on a serving plate so assembly is quick once eggs and sauce are done.

Clarify/melt butter

Gently melt 6 tablespoons unsalted butter in a small saucepan until fully melted and hot but not browned. Keep warm on the lowest heat or remove from heat; you will use about 5–6 tablespoons of the melted butter (if any foam/solids form, spoon off).

Whisk yolks

In a medium heatproof bowl (or the top of a double boiler), whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until slightly thickened and pale.

Cook gently (double boiler)

Place the bowl over barely simmering water (water should not touch the bowl). Whisk constantly while slowly pouring in the warm melted butter in a thin, steady stream. Start with a few drops to emulsify, then continue in a thin stream. If sauce becomes too thick, whisk in 1 teaspoon hot water to loosen. Continue until sauce is glossy and thick enough to coat the back of a spoon (about 3–5 minutes).

Season

Remove from heat. Whisk in a pinch of salt and a pinch of cayenne pepper. Taste and adjust with a little more lemon or salt if needed. Keep warm (cover lightly) until ready to serve; avoid overheating or it will break.

Bring water to simmer

In a wide, shallow saucepan, bring about 1 liter of water to a gentle simmer (small bubbles) and add 1 teaspoon kosher salt and 1 teaspoon white vinegar. Reduce heat so the surface is calm with occasional wisps of steam.

Poach eggs

Crack each large egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time (or place eggs gently away from the center). Poach eggs for 3 to 3 1/2 minutes for runny yolks (longer for firmer). Use a slotted spoon to lift and gently blot excess water on a paper towel.

Place two toasted English muffin halves on each plate. Top each half with one warmed slice of Canadian bacon. Gently set a poached egg on top of each bacon-topped muffin half.

Spoon 2 to 3 tablespoons of warm hollandaise sauce over each poached egg so it runs down the sides. Sprinkle with chopped chives or parsley and freshly ground black pepper to taste.

Serve immediately while eggs are warm and yolks runny.