Eggs Benedict Recipe

Clarify and melt butter

Place the 6 tbsp butter in a small saucepan over low heat until fully melted. If you prefer, skim off foam and keep the clear butterfat separate; keep warm but not hot (about 140°F/60°C).

Prepare a double-boiler

Set a heatproof bowl over a saucepan with gently simmering water (water should not touch the bowl). The steam will lightly warm the bowl for the egg yolks.

Whisk egg yolks

Combine the 3 egg yolks, 1 tsp cold water, and 1 tbsp lemon juice in the bowl. Whisk continuously until the mixture thickens slightly and becomes pale, about 1–2 minutes. Ensure steady whisking so eggs do not scramble.

Emulsify with butter

Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Start drop by drop and once the sauce begins to thicken, you can add the butter in a thin stream. Continue until all butter is incorporated and sauce is smooth and glossy.

Season and keep warm

Remove from heat. Whisk in 1 tsp salt and a pinch of white pepper or cayenne, and adjust lemon to taste (add up to another 1/2 tsp if you like brighter acidity). Keep the hollandaise warm by placing the bowl in a warm spot or over the warm (turned off) double boiler. If it cools too much, rewarm gently while whisking.

Prepare poaching water

Fill a wide shallow saucepan with about 3–4 inches (7–10 cm) of water, add 1 tsp salt and 2 tbsp white vinegar, and bring to a gentle simmer (small bubbles, not rolling).

Toast and prepare muffins and bacon

While water heats, split the 2 English muffins and lightly butter each half with 1 tbsp butter. Toast them in a skillet or toaster until golden. In the same skillet over medium heat, sear 4 slices of Canadian bacon about 1–2 minutes per side until lightly browned and heated through. Keep warm.

Poach the eggs

Create a gentle whirlpool in the simmering water with a spoon. Crack one egg into a small bowl. Slip the egg gently into the center of the whirlpool; the motion helps the white wrap the yolk. Poach 3–4 minutes for a runny yolk, or 4–5 minutes for slightly firmer. Use a slotted spoon to lift the egg and transfer to a paper towel to drain. Repeat with remaining eggs. If needed, maintain the water temperature just below a simmer so eggs hold shape.

Assemble Eggs Benedict

Place toasted English muffin halves on plates. Top each half with one slice of Canadian bacon. Gently place one poached egg on each bacon-topped muffin. Spoon 2–3 tbsp hollandaise sauce over each egg, letting it cascade down the sides.

Garnish and serve

Sprinkle finely chopped 1 tbsp chives (optional) and a grind of black pepper over the top. Serve immediately so hollandaise stays warm and yolks remain runny.