Classic Benedict Recipe

Split and toast

Split the English muffins in half and lightly toast them until golden. Spread about 1 teaspoon (1 tbs total divided) softened butter on each cut side while warm.

Place toasted muffin halves on a warm plate or baking sheet to keep warm while preparing other components.

Heat a large skillet over medium heat. Add 1 teaspoon oil or a small knob of butter. When hot, add the Canadian bacon slices and cook 1–1½ minutes per side until lightly browned and warmed through. Keep warm on low heat or transfer to the warm plate.

Clarify and melt butter

In a small saucepan, melt 6 tbs unsalted butter over low heat until completely melted. Keep warm but do not let it boil; you want it around 120–130°F (warm to the touch).

Prepare egg yolk base

In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon salt, and 1 teaspoon cold water until slightly thickened and pale.

Cook over gentle heat

Place the bowl over (not touching) simmering water (double boiler). Whisk constantly as the yolks gently warm — the mixture should reach about 140–150°F and become creamy. Do not let the eggs scramble; remove from heat if they begin to thicken too quickly.

Emulsify butter into yolks

While whisking vigorously, slowly drizzle the warm melted butter into the yolk mixture in a thin, steady stream. Continue until all butter is incorporated and the sauce is smooth and thickened. If sauce becomes too thick, whisk in ½–1 teaspoon warm water to adjust consistency.

Season hollandaise

Stir in 1/8 teaspoon cayenne (or a few drops of hot sauce) and adjust salt and lemon to taste. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low barely-warm water until ready to serve; avoid overheating which will cause separation.

Bring poaching water to gentle simmer

In a wide, shallow pan, bring 1.5 L water and 1 tablespoon white vinegar to a gentle simmer (small bubbles rising, not a rolling boil). Add 1 teaspoon fine salt.

Create a gentle vortex (optional)

Use a spoon to stir the water in one direction to create a gentle vortex; this can help the egg white wrap around the yolk, but is optional and less important when using very fresh eggs.

Crack and poach eggs

Crack each egg into a small ramekin or cup. Lower each ramekin close to the water and gently slip the egg into the simmering water. Poach 3–4 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Poach eggs in batches if needed so they have room.

Finish and drain

Use a slotted spoon to lift eggs from the water, gently blot them on a clean paper towel to remove excess water, and keep them warm on the plate with the English muffins and bacon.

Place two toasted muffin halves on each serving plate. Top each half with one slice of warmed Canadian bacon.

Place a poached egg on top of each bacon-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it cascade over the sides.

Garnish with a sprinkle of chopped chives or parsley and a grind of black pepper. Serve immediately.