Eggs Benedict Recipe

split and toast muffins

Split the English muffins and lightly toast them until golden. Spread about 1/2 tablespoon of softened butter on each toasted half and set on a warm plate.

warm the Canadian bacon

In a skillet over medium heat, warm the Canadian bacon or ham slices 1–2 minutes per side until just browned and heated through. Keep warm on the plate with the toasted muffins.

When ready to serve, place one slice of warmed Canadian bacon on each toasted muffin half. Keep the assembled muffin halves in a warm oven (approximately 200°F / 95°C) if needed while you finish poaching eggs and making hollandaise.

prepare poaching bath

Fill a wide shallow saucepan or skillet with about 2 cups of water (enough to give 2–3 inches depth) and bring to a gentle simmer over medium heat. Add the vinegar and 1 tsp salt. Reduce heat so the surface is barely moving—small bubbles, not a rolling boil.

crack and poach eggs

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool (optional; helps the whites wrap the yolk). Slide each egg gently into the water from the ramekin, spacing them so they don’t touch. Poach for 3 minutes for runny yolks, 3½–4 minutes for slightly set yolks. Use a slotted spoon to lift an egg and gently nudge the white; when set, remove and drain on a paper towel.

If poaching in batches, keep finished eggs in a bowl of warm (not hot) water briefly or place on a warm plate while finishing the rest. Reheat quickly by dipping in the poaching water for 10–15 seconds before serving if needed.

melt the butter

Melt 6 tablespoons of unsalted butter in a small saucepan or microwave until fully melted and hot. Keep it warm but not boiling.

set up a double boiler

Place a heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Make sure the bowl is stable and the water is not producing steam that will overheat the eggs.

whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 teaspoon cold water, and 1 tablespoon fresh lemon juice until slightly thickened and lightened in color. Whisk continuously so the yolks don’t scramble.

temper and emulsify

Place the bowl over the simmering water and continue whisking the yolks until they warm and become creamy — about 1–2 minutes. Begin very slowly drizzling the hot melted butter into the yolks while whisking constantly to create an emulsion. Add the butter in a thin steady stream at first, then a little faster as the sauce stabilizes. If the sauce becomes too thick, whisk in a few drops of warm water to loosen.

season and finish

Once all butter is incorporated and the sauce is smooth and thick enough to coat the back of a spoon, remove from heat. Stir in 1/2 teaspoon salt (adjust to taste) and a pinch of white pepper or cayenne, and additional lemon juice if desired. Keep the hollandaise warm in a bowl set over warm (not hot) water or in a thermos-like container for up to 30 minutes. If it cools or splits, rewarm gently and whisk to re-emulsify.

Place each buttered, toasted muffin half topped with warmed Canadian bacon on plates. Using a slotted spoon, place one poached egg on top of each slice of bacon.

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg, allowing it to cascade down the sides. Sprinkle with chopped chives and a grind of black pepper to taste.

Serve immediately. If preparing for more than 4 servings, prepare hollandaise and eggs in small batches to maintain temperature and texture.