Eggs Benedict Recipe

Toast and heat

Split the English muffins and toast them until golden. Meanwhile, heat a skillet over medium heat, add 1 tablespoon unsalted butter and lay the Canadian bacon slices in the pan. Cook 1–2 minutes per side until warmed through and lightly browned. Keep warm on low heat or a plate covered with foil.

Prepare an ice bath

Fill a medium bowl with ice and a little cold water and set aside. This will be used to stop the sauce if it cooks too quickly.

Whisk yolks

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

Cook gently

Set the bowl over (not touching) simmering water and whisk constantly. Cook the yolk mixture until it registers about 140–150°F (or is warm and slightly thickened), about 2–3 minutes. Do not let it scramble; remove from heat immediately if it thickens too fast.

Emulsify with butter

With the bowl off the heat, very slowly drizzle in the 6 tablespoons melted butter in a thin, steady stream while whisking constantly to create an emulsion. If the sauce becomes too thick, whisk in a few drops of warm water. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon cayenne pepper. Taste and add a touch more lemon if desired. Keep sauce warm over very low water (or in a warm spot) until serving; if it overheats, cool briefly in the ice bath and rewhisk.

Bring poaching liquid to barely simmer

In a wide shallow saucepan, bring 1.5 liters of water and 1 tablespoon white vinegar to a gentle simmer (small bubbles at the bottom). Add 1/4 teaspoon fine salt.

Create a vortex (optional)

Using a spoon, stir the water to create a gentle whirlpool — this helps the egg white wrap the yolk but is optional for multiple eggs.

Poach each egg

Crack one egg into a small cup. Gently slip the egg from the cup into the simmering water. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Use a slotted spoon to lift the egg and blot briefly on a paper towel to remove excess water. Repeat with the second egg (poach separately or together if your pan is wide enough).

Assemble

Place toasted English muffin halves on plates. Top each half with two slices of Canadian bacon (or one slice per half if you prefer lighter), then place one poached egg on each muffin half.

Sauce & finish

Spoon a generous 2–3 tablespoons of hollandaise over each poached egg. Sprinkle with chopped fresh chives and a pinch of freshly ground black pepper. Serve immediately.