Eggs Benedict Recipe

Prepare English muffins and toppings

Split the English muffins and lightly toast or grill until golden (about 2–3 minutes per side). Spread about 1/2 tablespoon of softened butter on each toasted half and set aside on a warm plate.

Cook Canadian bacon

Heat a nonstick skillet over medium heat. Add the Canadian bacon slices and cook 1–2 minutes per side until lightly browned and warmed through. Keep warm on the plate with the toasted muffins.

Sear tomato and wilt spinach

Slice the tomato into 4 thick rounds. In the same skillet, add 1 teaspoon olive oil over medium heat. Add tomato rounds and sear 30–45 seconds per side until warmed and slightly caramelized; season lightly with a pinch of salt and pepper, then remove. Add the baby spinach to the skillet and cook, tossing, for 30–45 seconds until just wilted; season with a pinch of salt and pepper. Keep warm.

Melt butter

Melt the 6 tablespoons of unsalted butter in a small saucepan over low heat or in the microwave until fully melted and hot. Keep it warm so it doesn’t solidify while making the sauce.

Whisk egg yolks

In a heatproof bowl (or the top of a double boiler) whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon hot water until slightly thickened and pale (about 30–60 seconds).

Tempered cook

Place the bowl over (not touching) gently simmering water. Whisk constantly while heating, scraping the bottom, until the mixture feels warm and slightly thickened (about 1–2 minutes). Remove from heat.

Emulsify with butter

Very slowly drizzle the hot melted butter into the yolk mixture while whisking constantly. Start drop by drop for 15–30 seconds, then in a thin steady stream as the sauce begins to emulsify. Continue until all butter is incorporated and the sauce is smooth and thickened.

Season hollandaise

Whisk in 1/4 teaspoon salt and 1/8 teaspoon cayenne (optional). Adjust lemon juice or salt to taste. If sauce is too thick, whisk in a teaspoon of warm water to loosen. Keep warm in a thermos or over very low heat (off direct steam) and whisk occasionally.

Prepare poaching water

Fill a wide shallow saucepan with about 3 cups of water. Add 1/4 teaspoon salt and 2 teaspoons white vinegar. Bring to a gentle simmer over medium heat—small bubbles should appear on the bottom and sides, not a rolling boil.

Crack eggs and create whirlpool (optional)

Crack each egg into a small bowl or ramekin. For neater poaches, use a spoon to stir the simmering water to create a gentle vortex.

Poach eggs

Slide each egg gently from its bowl into the simmering water (2 eggs at a time if space allows). Cook until the whites are set but yolks remain soft, about 3 minutes for runny yolks or up to 4 minutes for slightly firmer. Use a slotted spoon to lift eggs and transfer to a paper towel-lined plate to drain briefly.

Assemble Eggs Benedict

On each toasted English muffin half place: one seared tomato slice, one piece of Canadian bacon, and a small handful (approx. 1/2 cup) of wilted spinach. Top each with a poached egg (two halves per serving).

Sauce and garnish

Ladle or spoon warm hollandaise generously over each poached egg (about 2–3 tablespoons per egg). Sprinkle with chopped parsley or chives and a light grind of black pepper.

Serve

Serve immediately while eggs and hollandaise are warm. Optionally provide extra lemon wedges and hot sauce at the table.