Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Hollandaise
For the Benedict
Method
For the Hollandaise
- 1
Clarify and melt butter
Melt 6 tbsp unsalted butter gently in a small saucepan over low heat until fully melted. If you prefer clarified butter, skim off foam and leave the clear butterfat; keep warm but not hot.
- 2
Prepare egg yolk base
In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tsp cold water, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard (if using), and a pinch of cayenne. Whisk until slightly thickened and homogenous.
- 3
- 4
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to emulsify. Start drop by drop for the first tablespoon, then in a slow steady stream. Continue until all butter is incorporated and sauce is smooth and thickened.
- 5
Season Hollandaise
Whisk in 1 tsp salt and 1/4 tsp freshly ground black pepper. Taste and add an additional 1/2 tsp lemon juice or a pinch more salt if needed. Keep the hollandaise warm over very low heat or in a thermos; do not overheat or it will split.
For the Benedict
- 6
Cook the bacon
Preheat oven to 400°F (200°C). Arrange 6 bacon strips on a rimmed baking sheet in a single layer. Bake 12–18 minutes until crisp to your liking, turning once if desired. Remove and drain on paper towels. Keep warm in a low oven (about 200°F/95°C).
- 7
Prepare poaching water
Fill a wide, shallow saucepan with about 3 inches (7–8 cm) of water. Add 1 tbsp white vinegar and 1/2 tsp salt. Bring to a gentle simmer (small bubbles), then reduce heat so it stays at a quiet simmer.
- 8
Poach the eggs
Crack each of the 4 large eggs into individual small bowls. Using a spoon, stir the simmering water to create a gentle whirlpool. Slip the first egg into the center, allowing the whites to wrap the yolk. Poach 3–3½ minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs, keeping them warm.
- 9
- 10
- 11
Garnish and serve
Sprinkle each finished Benedict with chopped fresh chives or parsley and a light dusting of cayenne if desired. Serve immediately while hot.
