Eggs Benny Recipe

Toast and butter English muffins

Split the English muffins and toast them until golden. Spread about 1/2 tablespoon unsalted butter on each toasted half and keep warm in a low oven (about 200°F / 95°C) while you prepare the rest.

Heat a skillet over medium-high. Add 1 teaspoon olive oil or butter and brown the Canadian bacon slices 1–2 minutes per side until warmed through and lightly caramelized. Transfer to a plate and keep warm.

Prepare a double boiler

Bring about 2 inches of water to a gentle simmer in a saucepan and reduce heat so water is simmering but not boiling. Place a heatproof bowl (metal or glass) over the pan making sure the bowl bottom does not touch the water.

Whisk egg yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon cold water until the mixture is slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water and whisk constantly. As you whisk, begin to slowly drizzle the 6 tablespoons of hot melted butter in a thin, steady stream into the yolks. Continue whisking until the sauce is thickened and glossy and has the consistency of heavy cream (about 3–5 minutes).

Finish and season

Remove the bowl from the heat. Season the hollandaise with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and a pinch of cayenne (optional). If it’s too thick, whisk in a few drops of warm water to reach desired consistency. Keep warm over very low heat or place bowl in a warm spot; do not reheat directly or it may curdle.

Heat poaching liquid

In a wide, shallow saucepan, bring 2 liters of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar and 1/2 teaspoon kosher salt. Reduce heat so the surface is barely moving.

Create a gentle whirlpool (optional)

Use a spoon to stir the water in one direction to create a slight whirlpool — this helps the egg whites wrap around the yolks for a compact shape. This step is optional but helpful for single eggs; for multiple eggs, skip whirlpool and poach in separate spots.

Crack and poach eggs

Crack one egg into a small cup or ramekin. Gently slip the egg close to the surface into the simmering water. Repeat for remaining eggs, spacing them at least 2 inches apart. Poach until whites are set but yolks remain soft, about 3–4 minutes for runny yolks. Use a slotted spoon to lift eggs and briefly blot on a paper towel to remove excess water.

Assemble: Place two buttered English muffin halves on each plate. Top each half with a slice of warmed Canadian bacon. Place one poached egg on each slice of bacon.

Spoon about 2 tablespoons of warm hollandaise over each egg. Sprinkle with finely chopped chives and a light grind of black pepper. Serve immediately.