Traditional Benedict Recipe

Clarify and melt butter

Cut the unsalted butter into even pieces and melt gently in a small saucepan over low heat until fully melted. Keep warm but not boiling. Optional: skim foam or very slowly pour off clear butterfat, leaving milk solids if desired for flavor.

Prepare double-boiler

Set a heatproof bowl over a medium saucepan of simmering water (water should not touch the bowl). Ensure the bowl sits securely and the water is simmering gently, not boiling.

Whisk yolks

Add the 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne to the bowl. Whisk continuously until the mixture is lighter in color and slightly thickened, about 1–2 minutes.

Emulsify with butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Start drop by drop, then in a thin steady stream as the sauce begins to thicken. Continue until all butter is incorporated and sauce is smooth and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to reach desired consistency.

Season and hold

Taste and adjust seasoning with additional salt, lemon juice, or a small pinch of cayenne if needed. Keep the Hollandaise warm by placing the bowl in a warm spot or over the barely-warm water (off direct heat) while you finish the rest of the dish; do not reheat directly or let it get too hot or it will split.

Toast and prepare Canadian bacon

Split the English muffins and toast them until golden. Meanwhile, heat a medium skillet over medium-high heat, add the Canadian bacon slices, and sear 1–2 minutes per side until warmed through and lightly browned. Keep warm on a plate.

Prepare poaching water

Fill a wide shallow saucepan with 3–4 inches (about 7–10 cm) of water. Add 1 tablespoon white vinegar and bring to a gentle simmer (water should show small bubbles on the bottom and occasional gentle surface movement). Reduce heat so the water remains at a gentle simmer — not a rolling boil.

Poach the eggs

Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slip one egg from the cup into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Repeat with remaining eggs (poach in batches if necessary). Use a slotted spoon to lift eggs and briefly drain on paper towels.

Finish assembly

Place toasted English muffin halves on warmed plates. Top each half with one slice of Canadian bacon. Gently place a poached egg on top of each bacon-topped muffin. Spoon 2–3 tablespoons of warm Hollandaise sauce over each egg, allowing it to cascade down the sides.

Season and serve

Season with a pinch of salt and freshly ground black pepper to taste. Garnish with chopped fresh chives if using. Serve immediately.