Classic Eggs Benedict Recipe

Parboil the diced potatoes in salted boiling water for 6–8 minutes until just tender when pierced. Drain and let steam-dry in the colander for 2–3 minutes.

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add the parboiled potatoes in a single layer. Let cook without stirring for 4–5 minutes to develop a golden crust.

Stir the potatoes, add the chopped onion and red bell pepper, continue to cook, stirring occasionally, for 6–8 minutes until vegetables are softened and potatoes are crisp-tender.

Add the minced garlic, paprika, dried thyme (or rosemary), 0.75 tsp salt and 0.5 tsp black pepper. Cook 1–2 more minutes to bloom the spices. Taste and adjust seasoning.

Finish with chopped parsley if using and keep warm on low heat while preparing the eggs and hollandaise.

Set a small saucepan with about 1–2 inches of simmering water over low heat (double-boiler setup). Place a heatproof bowl (not touching the water) over the pan.

Combine 4 egg yolks, 2 tbs lemon juice, and 1 tsp cold water in the bowl. Whisk continuously until the mixture thickens slightly and becomes pale and ribbon-like, about 2–4 minutes. Keep the water at a gentle simmer — too hot will scramble the yolks.

Meanwhile, melt 8 tbs (1 stick) of unsalted butter until fully melted and hot but not browning. Remove from heat.

Very slowly, while whisking constantly, begin to drizzle the hot melted butter into the yolk mixture—start drop by drop, then in a thin steady stream as the emulsion forms. Continue until all butter is incorporated and sauce is thick and glossy.

Remove the bowl from the heat. Season with 1/4 tsp salt and a pinch of cayenne. If the sauce gets too thick, whisk in a few drops of warm water or lemon juice to achieve a spoon-coating consistency. Keep warm (cover lightly) until serving; avoid overheating.

Split the 4 English muffins and toast them: heat a skillet over medium, add 2 tbs butter and toast cut sides until golden, or toast in a toaster. Keep warm.

Warm the Canadian bacon slices in a skillet over medium heat 1–2 minutes per side until lightly browned and heated through. Keep warm.

Poach the eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 2 tsp white vinegar and reduce heat so the surface shows small bubbles. Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach 3–3.5 minutes for a runny yolk (4 minutes for slightly firmer). Remove with a slotted spoon, drain on a kitchen towel or paper towel. Repeat with remaining eggs (work in batches if needed).

To assemble each serving: place one toasted English muffin half on a plate, top with a slice of warm Canadian bacon, then a poached egg. Spoon 2–3 tbs of hollandaise over the egg. Season with a pinch of salt and a grind of black pepper and garnish with chopped chives.

Serve immediately with a generous portion of breakfast potatoes on the side.