Ultimate Eggs Benedict Recipe

Prepare poaching liquid

Fill a shallow wide saucepan or deep skillet with about 2 liters of water. Add the white vinegar and the salt. Bring water to a bare simmer over medium heat — small bubbles should form on the bottom and occasionally rise, not a rolling boil.

Create whirlpool and crack eggs

Using a spoon, stir the water in one direction to create a gentle whirlpool. Crack one egg into a small ramekin or cup, then gently lower it into the center of the whirlpool. Repeat for remaining eggs, poaching in batches if necessary so eggs don't crowd (for 2-liter pot you can do 2–4 at once depending on size).

Poach eggs

Let eggs cook undisturbed for 3 minutes for soft yolks or 3½–4 minutes for slightly firmer but still runny yolks. Use a slotted spoon to lift an egg and gently jiggle to check set. Remove eggs to a plate lined with paper towel and keep warm.

Optional touch-up

If edges have wispy whites, trim with kitchen scissors or spoon while still in water. Keep the poached eggs warm by placing them in a warm (not hot) oven set to 80–90°C (175–195°F) on a baking sheet while you finish other components.

Clarify or melt butter

Melt the butter in a small saucepan over low heat until fully melted and hot but not browned. If you prefer a clearer sauce, skim off the foam and pour only the clear melted butter for the emulsion. Keep butter warm.

Whisk yolks

In a heatproof bowl or the top of a double boiler, whisk the 3 egg yolks with the lemon juice and Dijon until slightly thickened. Place the bowl over (not in) simmering water — the bottom of the bowl should not touch the water — and whisk constantly to gently warm the yolks. Do not let them scramble.

Emulsify

Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking vigorously to form an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. If the sauce becomes too thick, whisk in up to 1 tablespoon warm water to loosen.

Season and keep warm

Whisk in salt and a pinch of white pepper or cayenne. Taste and adjust lemon or salt as needed. Keep the hollandaise warm in a thermos or over the warm (off) double boiler; do not overheat or it will split. If it begins to separate, whisk in a teaspoon of warm water to bring it back together.

Toast English muffins

Split the English muffins and lightly butter each cut side. Toast under a broiler or in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Keep warm in a low oven (80–90°C / 175–195°F) if necessary.

Heat Canadian bacon

In a medium skillet over medium-high heat, cook the Canadian bacon slices for about 1 minute per side until warmed through and slightly browned. Transfer to a plate and keep warm.

Place two toasted English muffin halves on each plate. Top each half with one slice of warmed Canadian bacon. Using a slotted spoon, gently place one poached egg on top of each bacon-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, allowing some to run down the sides. Season lightly with flaky sea salt and freshly ground black pepper.

Garnish with a sprinkle of finely chopped chives. Serve immediately while warm, with optional sides such as roasted potatoes or a small green salad.