Classic Benedict Recipe

Cook applewood bacon

Preheat oven to 400°F (200°C). Arrange applewood-smoked bacon on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 12–16 minutes until crisp to your preference. Transfer to paper towels to drain and keep warm in a low oven (about 200°F / 95°C).

Cook Canadian bacon

While the bacon bakes or after removing it, heat a large skillet over medium-high heat. Add Canadian bacon slices and cook 1–2 minutes per side until lightly browned and heated through. Keep warm.

Toast English muffins

Split the English muffins and lightly butter each half with the 2 tbs unsalted butter. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes per side. Keep warm.

Fill a wide, shallow saucepan or deep skillet with about 3 inches (7–8 cm) of water. Add 1 tsp fine sea salt and 1 tsp white vinegar and bring to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so surface is barely moving. Crack each large egg into a small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool and slip one egg at a time into the center; repeat for remaining eggs (poach in batches if needed to avoid crowding). Poach eggs 3–3½ minutes for set whites and runny yolks, or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, blot briefly on paper towel to remove excess water, and transfer to a warm plate. Keep eggs warm (cover loosely) until ready to assemble.

Setup

Set up a double boiler: bring an inch or two of water to a gentle simmer in a saucepan and place a heatproof bowl (stainless steel or glass) over it, ensuring the bowl bottom does not touch the water. Lower the heat so steam warms the bowl gently.

Emulsify

Whisk the 3 large egg yolks with 1 tsp hot water in the bowl until slightly thickened. Place the bowl over the simmering water and whisk constantly. Very slowly drizzle in the 6 tbs melted warm unsalted butter in a thin, steady stream while whisking continuously, until the sauce is thick, glossy and emulsified. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Remove from heat.

Whisk in 1 tbs fresh lemon juice, 1 tsp fine sea salt, 1 tsp freshly ground black pepper and a pinch of cayenne (optional). Taste and adjust seasoning or lemon as desired. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or over very low warm water; do not overheat or it will break.

Place two toasted English muffin halves on each plate. Top each half with a slice of warmed Canadian bacon, then place a poached egg on top. Spoon about 2–3 tablespoons of hollandaise over each egg (adjust to taste). Garnish with one slice of applewood-smoked bacon (or break into pieces) next to the eggs or on top for added crunch.

Sprinkle each serving with chopped fresh chives and a crack of freshly ground black pepper. Serve immediately while hollandaise and eggs are warm. Recipe yields 2 servings (each serving = 2 halves / 2 eggs).