Eggs Benedict (s/g/d) Recipe

Toast and prep muffins

Split the English muffins and butter each cut side lightly. Toast in a skillet over medium heat or under a grill until golden and crisp, about 2–3 minutes per side. Keep warm in a low oven (90–100°C / 200–210°F) while you poach eggs and make Hollandaise.

Arrange smoked salmon

Place a generous layer (about 50 g per muffin half) of smoked salmon on each toasted muffin half just before adding the eggs so it stays pliable and warm.

Finish and serve

Place a poached egg on top of the smoked salmon on each muffin half. Spoon the warm reduced Hollandaise over each egg, sprinkle with chopped chives, a grind of black pepper and serve with lemon wedges and optional microgreens.

Prepare poaching liquid

Fill a wide, shallow saucepan with about 2 liters of water. Add the vinegar and salt and bring to a gentle simmer over medium heat — small bubbles should break the surface but not a rolling boil. Reduce heat to maintain a gentle simmer.

Poach the eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and gently slide one egg into the center. Repeat with second egg if the pan is large enough (do not overcrowd). Poach 3–3½ minutes for runny yolks. Use a slotted spoon to lift the egg, blot briefly on kitchen paper to remove excess water, then transfer to a warm plate. Repeat for remaining eggs.

Keep warm

If not assembling immediately, place poached eggs on a warm plate and cover loosely with cling film or keep in a shallow dish with warm water (not boiling) for up to 10 minutes.

Clarify butter (if using)

Melt the butter gently in a small saucepan. Skim off foam and pour off clear liquid, leaving milk solids behind to produce clarified butter. Keep warm but not hot.

Whisk yolks over bain-marie

Bring a small saucepan of water to a simmer and reduce heat so the surface is barely steaming. In a heatproof bowl (that fits over the pan without touching the water), whisk the 3 egg yolks with the lemon juice and Dijon until combined. Place the bowl over the simmering water and whisk constantly until the mixture thickens slightly and becomes glossy — about 2–3 minutes. Do not let the yolks scramble; if they thicken too quickly, lift the bowl off the heat and continue whisking.

Incorporate butter

Very slowly drizzle the warm clarified butter into the yolk mixture while whisking continuously to create an emulsion. Add the butter in a thin steady stream; if the sauce becomes too thick, whisk in warm water 1 teaspoon at a time to loosen. Taste and season with salt, a pinch of cayenne or smoked paprika, and additional lemon juice if desired. Keep the hollandaise warm over the bain-marie (bowl not touching water) until serving.

Troubleshooting (optional)

If the sauce splits, remove from heat and whisk in 1 teaspoon of warm water or a tablespoon of warm lemon juice vigorously to bring it back. If recovery fails, start with one more warm yolk in a clean bowl and slowly whisk the broken sauce into it.