Eggs Benedict Recipe

Toast and heat bacon

Split the English muffins and toast until golden. Meanwhile, heat a nonstick skillet over medium-high. Add 1 tbs butter and place Canadian bacon slices in the skillet. Cook 1–2 minutes per side until lightly browned and heated through. Keep warm on low heat or tent with foil.

Spread remaining 1 tbs butter on toasted muffin halves just before assembling.

Prepare poaching water

In a medium saucepan or deep skillet, combine about 2 cups water, 1 tsp salt, and 2 tsp white vinegar. Bring to a gentle simmer (small bubbles breaking the surface) over medium heat. Do not boil vigorously.

Poach eggs

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon. Slide one egg at a time into the center of the whirlpool (or gently into water if not using whirlpool). Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, and transfer to a paper-towel-lined plate to drain. Keep warm in a shallow pan in a 170°F/75°C oven if needed.

Prepare double-boiler

Set a heatproof bowl over (but not touching) a pot of barely simmering water. Ensure steam will warm the bowl gently. Whisking constantly prevents scrambling.

Whisk yolks

Place 3 egg yolks and 1 tsp hot water in the bowl. Whisk vigorously until pale and slightly thickened, 1–2 minutes.

Emulsify butter

Very slowly drizzle the hot melted butter into the yolks while whisking constantly, starting drop by drop and increasing to a slow steady stream as the sauce emulsifies. Continue until all 6 tbs butter is incorporated and sauce is thick and glossy. Remove from heat.

Season hollandaise

Whisk in 1 tbs fresh lemon juice, 1 tsp salt, and a pinch of cayenne. Taste and adjust lemon or salt as desired. Keep warm (not hot) until serving; if it thickens too much, whisk in a few drops of warm water to loosen.

Prepare potato

Grate the peeled russet potato using the coarse side of a box grater. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Transfer to a bowl and stir in grated 1/4 small onion (optional), 1/2 tsp salt, and 1/4 tsp black pepper.

Cook hash browns

Heat 2 tbs vegetable oil in a nonstick skillet over medium-high heat until shimmering. Spread the grated potato into an even layer and press down lightly with a spatula. Cook without disturbing until the bottom is deep golden brown, about 4–5 minutes. Flip in sections and cook another 3–4 minutes until crisp. Transfer to a plate lined with paper towels and keep warm.

Assemble Eggs Benedict

Place the buttered toasted English muffin halves on two plates. Top each half with two slices of grilled Canadian bacon (two halves per plate). Using a slotted spoon, place two poached eggs (one per muffin half) on top of the bacon.

Finish with hollandaise

Spoon warm hollandaise generously over the poached eggs, allowing some to drip down the sides. Sprinkle with a pinch of fresh ground black pepper and 1 tsp chopped chives per plate.

Serve immediately with a portion of hot hash browns alongside.