Eggs Benedict Recipe

Toast and brown

Split the English muffins and toast them until golden. While hot, spread 1 tbs unsalted butter on each half so they stay warm and glossy.

Cook Canadian bacon

In a skillet over medium heat, melt remaining 1 tbs butter. Add the 4 slices of Canadian bacon and cook 1–2 minutes per side until heated through and lightly browned. Keep warm on a plate tented with foil.

When ready to serve, place one warmed muffin half on each of four plates, top each with a slice of Canadian bacon and reserve for poached egg placement.

Prepare poaching liquid

In a wide shallow saucepan or skillet, bring 6 cups water to a gentle simmer (small bubbles, not a rolling boil). Stir in 2 tsp distilled white vinegar and 1 tsp fine salt. Maintain a steady simmer.

Create gentle whirlpool

Using a spoon, stir the simmering water to create a gentle vortex in the center to help the egg whites wrap around the yolk.

Crack and poach eggs

Crack one large egg into a small ramekin or cup. Lower the cup close to the water surface and gently slide the egg into the center of the vortex. Poach 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently blot any excess water on paper towel, and transfer onto a prepared English muffin with Canadian bacon. Repeat with remaining eggs, refreshing the vortex if needed.

Set up double boiler

Fill a saucepan with about 1–2 inches of water and bring to a very gentle simmer. Place a heatproof bowl (metal or glass) over the pan so the bowl bottom does not touch the water.

Whisk yolks and lemon

In the heatproof bowl, combine 3 large egg yolks, 1 tbs fresh lemon juice and 1 tsp water. Whisk vigorously until mixture slightly thickens and becomes pale.

Emulsify with butter

Continuing to whisk constantly, very slowly drizzle the 6 tbs hot melted butter into the yolk mixture in a thin, steady stream so the sauce emulsifies. If the sauce becomes too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to loosen. Keep the bowl over the warm water but remove from direct heat if the steam is strong — the mixture should be warm, not hot, to avoid scrambling.

Season

Once fully emulsified and smooth, remove the bowl from the heat. Stir in 1 tsp salt and a pinch of cayenne pepper. Taste and adjust lemon or salt as desired. Keep the hollandaise warm by setting the bowl in a warm spot or over very low heat with occasional whisking until serving (do not overheat).

Spoon a generous 2–3 tbs of hollandaise over each poached egg set on the muffin and bacon. Sprinkle each portion with a little freshly ground black pepper and a scant 1 tbs snipped chives.

Serve immediately while eggs and sauce are warm. Leftover hollandaise can be held briefly over warm water (not hot) for up to 30 minutes but may need whisking before serving.