Eggs Benedict Recipe

Prep butter

Gently melt the 6 tbs unsalted butter in a small saucepan over low heat until fully melted. Keep warm but not hot (about 120–130°F / 49–54°C). If you prefer, clarify briefly by skimming foam; clarified butter is more stable.

Set up double boiler

Choose a heatproof bowl (metal or glass) that will sit on top of a saucepan without touching the simmering water. Fill the saucepan with 1–2 inches of water and bring to a very gentle simmer—small bubbles but not a rolling boil.

Whisk yolks

In the heatproof bowl, combine 3 egg yolks and 1 tbs cold water. Whisk vigorously until the mixture is slightly thickened and pale (about 30–45 seconds).

Cook gently

Place the bowl on the saucepan and continue whisking constantly. Keep the bowl moving so the eggs warm evenly; do not let them get too hot. Cook until the mixture reaches a custard-like consistency that coats the back of a spoon (about 2–4 minutes). Remove the bowl from heat if it gets too hot.

Incorporate butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Start drop by drop for the first 30 seconds, then in a thin steady stream until all butter is incorporated. This creates an emulsion. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to loosen it.

Finish sauce

Stir in 1 tbs fresh lemon juice, 1/4 tsp kosher salt, and 1/8 tsp cayenne pepper. Taste and adjust with more lemon or salt if desired. Keep the Hollandaise warm by placing the bowl in a warm (not hot) water bath or cover and set aside while you prepare eggs and muffins. Hold for up to 30 minutes; if longer, gently rewarm while whisking.

Toast and heat Canadian bacon

Split the 2 English muffins and toast them until golden. Butter lightly (1 tsp total) and set on a warm plate. In a skillet over medium heat, warm the 4 slices of Canadian bacon 1–2 minutes per side until heated through and slightly browned. Keep warm.

Poach eggs

Fill a wide, shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer. Add 1 tbs white vinegar. Crack each egg into a small ramekin or cup. Using a spoon, stir the water to create a gentle whirlpool and slip one egg into the center (or place eggs spaced apart if using a larger pan). Poach eggs for 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and briefly drain on a paper towel.

Assemble

Place toasted English muffin halves on serving plates (4 halves). Top each half with one slice of Canadian bacon. Gently place one poached egg onto each bacon-topped muffin half.

Sauce and finish

Ladle about 2–3 tablespoons of warm Hollandaise sauce over each poached egg so it coats the egg and muffin. Sprinkle each serving with a light pinch of paprika, and season with a bit of the reserved salt and freshly ground black pepper to taste (approximately 1/8 tsp salt and a few grinds of pepper per serving). Serve immediately.