Benedicts Recipe

Prepare poaching water

Fill a wide shallow saucepan or deep skillet with 2 liters of water; bring to a gentle simmer (small bubbles) over medium heat. Stir in 2 tablespoons white vinegar and 1 teaspoon salt.

Create vortex and add eggs

Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small bowl, then gently slip it into the center of the vortex. Repeat with remaining eggs, spacing them so they don't touch (work in two batches if pan is crowded). Maintain a gentle simmer — avoid rolling boil which will break the eggs.

Poach

Cook each egg 3 to 4 minutes for runny yolks (4 to 5 minutes for medium-set). Use a slotted spoon to gently lift an egg and check firmness; the white should be set but tender.

Drain and keep warm

Transfer eggs to a plate lined with paper towel to drain. Keep them warm by placing on a wire rack in a low oven (around 90°C / 200°F) while you finish sauce and bases.

Melt butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm.

Whisk yolks

Place 3 egg yolks, 1 teaspoon cold water and 1 tablespoon fresh lemon juice in a heatproof bowl (stainless steel) set over a saucepan of gently simmering water (double boiler). The bowl should not touch the simmering water. Whisk constantly until the mixture thickens slightly and becomes pale, about 2 to 3 minutes.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to create a smooth, emulsified sauce. Start drop by drop until sauce thickens, then can add butter in a thin steady stream. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Finish and season

Whisk in a pinch of cayenne pepper and 1 teaspoon salt. Taste and adjust with more lemon juice or salt if needed. Keep the hollandaise warm — place the bowl in a warm spot or over barely-warm water; do not overheat or it will break.

Toast muffins and heat bacon

Split 2 English muffins and toast both cut sides until golden. Spread 1 tablespoon butter over cut sides while hot. In a skillet over medium heat, warm 4 slices of Canadian bacon or ham 1 to 2 minutes per side until lightly browned and heated through.

Assemble Benedicts

Place each toasted muffin half on plates. Top each half with one warmed slice of Canadian bacon. Set a poached egg on top of each slice of bacon (one egg per muffin half). Spoon 2 to 3 tablespoons of warm hollandaise over each egg, letting it drip down the sides.

Garnish and serve

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