Eggs Benny - Traditional Recipe

Prepare a double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer. Use a heatproof bowl (metal or glass) that will sit on top of the pan without touching the water.

Whisk yolks and lemon

In the heatproof bowl, whisk together the 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until combined and slightly thickened.

Cook the sauce

Place the bowl over the simmering water (off direct boil). Whisk constantly while slowly drizzling in the 6 tablespoons hot melted butter in a thin stream. Continue until sauce is thickened and coats the back of a spoon, about 4–6 minutes. Keep the bowl warm but not too hot to avoid scrambling.

Season and adjust

Remove from heat. Whisk in 1 teaspoon fine sea salt and a pinch of white pepper or cayenne. If the sauce is too thick, whisk in up to 1 teaspoon cold water to loosen to a pourable consistency. Keep warm in a thermos or over very low warm water; do not reheat aggressively.

Toast and butter muffins

Split the 2 English muffins and toast until golden. Spread about 2 tablespoons unsalted butter across the toasted halves while still warm.

Heat Canadian bacon

Heat 1 teaspoon oil or butter in a skillet over medium-high heat. Add 4 slices Canadian bacon and sear about 1–1.5 minutes per side until lightly browned and heated through. Keep warm on a plate while you poach the eggs.

Prepare poaching water

In a wide, shallow saucepan, bring 8 cups of water to a gentle simmer (not a rolling boil). Add 2 tablespoons white vinegar to the water to help the egg whites coagulate.

Create a gentle whirlpool

Use a spoon to stir the simmering water to create a gentle whirlpool; this helps the egg white wrap around the yolk for a neat poach.

Poach eggs

Crack each of the 4 large eggs into a small cup or ramekin. One at a time, gently slide eggs into the center of the whirlpool. Poach for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to gently lift eggs and blot on paper towel to remove excess water. Lightly season with a pinch of the 1 teaspoon fine salt.

Place two toasted English muffin halves on each serving plate (4 halves per plate if serving two). Top each half with one slice of the warmed Canadian bacon.

Carefully place one poached egg on top of each Canadian bacon-topped muffin half.

Ladle about 2–3 tablespoons of warm hollandaise sauce over each egg, covering the yolk and edges.

Garnish each serving with a sprinkle of chopped fresh chives and freshly ground black pepper to taste. Serve immediately while hot.