Traditional Eggs Benedict Recipe

Toast muffins

Split the English muffins and toast them until golden and crisp. Keep warm on a baking sheet in a low oven (about 200°F/95°C) if desired.

Warm Canadian bacon

In a medium nonstick skillet over medium heat, add 1 tbs unsalted butter. When melted and shimmering, add the Canadian bacon slices and cook 1–1½ minutes per side until lightly browned and warmed through. Transfer to the reserved toasted muffin halves and keep warm.

Fill a medium shallow saucepan with about 4 cups water and bring to a gentle simmer (small bubbles rising, not a rolling boil). Add 1 tbs distilled white vinegar and 1 tsp salt; stir briefly.

Crack each egg into a small ramekin or cup (this makes sliding them into the water easier). Using a spoon, stir the simmering water to create a gentle whirlpool, which helps the egg white wrap the yolk. One at a time, gently slide each egg into the center of the whirlpool. Poach 3–3½ minutes for runny yolks or 4–4½ minutes for slightly firmer yolks.

Using a slotted spoon, lift each poached egg, drain briefly on a paper towel, and place on top of the Canadian bacon on the toasted muffin halves.

Set up a double-boiler (or use a heatproof bowl set over a saucepan of simmering water with the bowl bottom not touching the water). Bring the water below to a gentle simmer. Off heat, whisk together 3 egg yolks and 1 tbs fresh lemon juice in the bowl until slightly thickened.

Place the bowl over the saucepan of simmering water. Whisk continuously and very slowly add the cold cubed butter, about 1 cube at a time, allowing each piece to incorporate before adding the next. Maintain gentle heat — the mixture should warm but not scramble. If the sauce becomes too thick, whisk in 1 tsp hot water to loosen it.

Once all butter is incorporated, remove from heat. Season with a pinch of salt and a pinch of cayenne pepper. Taste and adjust lemon or salt as needed. Keep warm (not hot) until ready to serve; hollandaise will thicken as it cools — rewarm gently over the double-boiler while whisking if necessary.

Arrange the toasted English muffin halves on serving plates. Top each half with a warmed slice of Canadian bacon, then a poached egg.

Ladle about 2–3 tbs (or to taste) of warm hollandaise sauce over each poached egg so it cascades over the edges.

Finish with freshly ground black pepper and a sprinkle of chopped chives if using. Serve immediately.