Eggs Benedicte Recipe

Clarify butter

Melt the 6 tablespoons of unsalted butter in a small saucepan over low heat until fully melted. Once melted, remove from heat and let sit 1–2 minutes; skim off foam from the surface and carefully pour the clear butterfat into a small heatproof measuring cup, leaving the milky solids behind. Keep warm.

Set up a double boiler

Bring about 2 inches of water to a simmer in a small saucepan. Reduce heat so the water is barely simmering. Place a heatproof bowl (metal or glass) over the saucepan with the bottom not touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 large egg yolks, 1 tsp cold water, and 1 tablespoon fresh lemon juice until slightly thickened and pale.

Cook over gentle heat

Place the bowl over the barely simmering water and whisk constantly. Cook the yolks, whisking, until they reach a temperature of about 65–70°C (150–160°F) or are thick enough to coat the back of a spoon—about 3–4 minutes. Do not let them scramble; remove the bowl from heat intermittently if needed.

Emulsify with butter

Very slowly, in a thin steady stream, drizzle the warm clarified butter into the yolks while whisking constantly to create an emulsion. Continue until all butter is incorporated and sauce is smooth and thickened.

Season and keep warm

Whisk in 1 tsp salt, a pinch of cayenne, and additional lemon juice to taste (up to 1 tsp). Transfer the hollandaise to a warm spot or keep the bowl over very low warm water (off direct simmer) until ready to serve, whisking occasionally. If it becomes too thick, whisk in a few drops of warm water.

Prepare poaching water

In a wide shallow saucepan or deep skillet, bring 1.5 liters of water to a gentle simmer with 1 tablespoon white vinegar and 1/2 teaspoon salt. The surface should have small bubbles, not a rolling boil.

Create a whirlpool

Using a spoon, stir the water to create a gentle whirlpool—this helps the egg white wrap around the yolk for a neat poached shape.

Poach eggs

Crack one egg into a small ramekin or cup. Gently slip the egg into the center of the whirlpool. Poach for 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat for remaining eggs. If needed, refresh water to maintain temperature between batches.

Toast and prepare bases

Split the 2 English muffins and toast them until golden. Spread 1 teaspoon softened butter on each half. Place one slice of Canadian bacon or ham on each muffin half and briefly warm in a skillet or under a broiler until lightly browned and heated through (about 1 minute each side).

Assemble Eggs Benedict

Place a warm muffin half with bacon on each serving plate. Set a freshly poached egg on top of each bacon-topped muffin. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, letting it cascade down the sides.

Garnish and serve

Finish with a sprinkle of chopped fresh chives and freshly ground black pepper to taste. Serve immediately so eggs and sauce are warm.