Eggs Benedict Recipe

Prepare a double boiler

Bring 1–2 inches of water to a very gentle simmer in a saucepan. Use a heatproof bowl that sits on top of the saucepan without touching the water.

Whisk yolks

Place 3 egg yolks in the heatproof bowl. Whisk until slightly thickened and pale.

Cook gently

Set the bowl over the simmering water and continue whisking constantly. Cook for 1–2 minutes until the yolks feel slightly warm and ribbons form when you lift the whisk.

Emulsify with butter

Very slowly drizzle in the 6 tablespoons of hot melted butter while whisking constantly to create a thick, glossy emulsion. If sauce becomes too thick, whisk in up to 1 teaspoon of warm water to loosen.

Finish and season

Remove from heat. Whisk in 1 tablespoon lemon juice and 1 teaspoon salt. Taste and add a pinch of cayenne or a few drops of hot sauce if desired. Keep warm over very low heat or in a thermos; do not let it boil.

Yukon Smash - Boil potatoes

If serving Yukon smash, bring a pot of salted water to a boil. Add 12 oz small Yukon gold potatoes and cook until fork-tender, about 12–15 minutes depending on size.

Yukon Smash - Smash and crisp

Drain potatoes and let steam dry briefly. On a baking sheet, gently press each potato with the bottom of a glass to flatten slightly. Drizzle with 1 tablespoon olive oil, sprinkle 1/2 teaspoon salt and pepper to taste. Roast in a 425°F (220°C) oven for 20–25 minutes until golden and crisp at edges.

Fresh Fruit

If serving fruit, combine 1 cup mixed fresh fruit in a bowl. Toss with 1/2 teaspoon lemon juice and 1 teaspoon minced mint if using. Chill or serve immediately.

Toast English muffins & grill Canadian bacon

Split 2 English muffins and toast until golden. In a skillet over medium-high heat, melt 1 tablespoon butter and cook 4 slices Canadian bacon about 1–2 minutes per side until lightly browned and warmed through. Keep warm.

Poach eggs

Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (small bubbles, not rolling boil). Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and gently slip one egg at a time into the center. Poach 3–3½ minutes for runny yolks or 4 minutes for slightly firmer. Poach in two batches if needed. Using a slotted spoon, transfer eggs to a paper towel-lined plate briefly to drain and season with a pinch of salt.

Assemble Eggs Benedict

Place toasted English muffin halves on warmed plates. Top each half with a slice of grilled Canadian bacon. Gently place one poached egg on each. Spoon warm hollandaise liberally over each egg. Finish with a grind of black pepper and sprinkle minced chives if desired.

Serve

Serve immediately with Yukon smash potatoes or fresh fruit on the side.