Traditional Benedict Recipe

Split and toast

Split the English muffin and spread about 1/2 tablespoon unsalted butter on the cut sides. Toast in a skillet or toaster until golden and just crisp. Keep warm.

Pan-sear Canadian bacon

Heat 1 tablespoon unsalted butter in a medium skillet over medium-high heat. Add the 2 slices of Canadian bacon and sear about 1–1½ minutes per side until lightly browned and heated through. Remove and keep warm on a plate.

Prepare a double-boiler

Bring a small pot of water to a gentle simmer (not boiling). Use a heatproof bowl that will sit on top of the pot without touching the water. Reduce heat so water is at a gentle simmer.

Whisk yolks

Whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice and 1 teaspoon cold water in the bowl until slightly thickened and pale.

Cook and emulsify

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tablespoons warm melted butter in a thin, steady stream while continuously whisking. Continue until the sauce thickens and doubles in volume (about 3–5 minutes). Remove from heat promptly to avoid overheating.

Season and hold

Whisk in 1 teaspoon salt and 1 teaspoon white pepper or a pinch of cayenne. Taste and adjust lemon or salt as desired. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over but not touching warm water; whisk occasionally. If it begins to separate, whisk in a teaspoon of warm water to bring it back together.

Prepare poaching water

Fill a shallow saucepan with 4 cups water and bring to a gentle simmer. Add 1 teaspoon distilled white vinegar (this helps the white set). Do not salt the poaching water (it can make whites tough).

Crack and poach

One at a time, crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon and gently slide an egg into the center. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer. Use a slotted spoon to lift the egg and gently blot the bottom on paper towel to remove excess water.

Season eggs

Lightly season the poached eggs with a pinch of coarse salt if desired and keep warm while plating.

Place the toasted English muffin halves on two plates (one muffin, split). Top each half with a seared slice of Canadian bacon.

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

Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, covering the yolk and sides.

Garnish with a sprinkling of finely snipped fresh chives and freshly ground black pepper to taste. Serve immediately.