Eggs Benedict Recipe

Prepare bacon or smoked salmon

If using bacon: preheat oven to 400°F (200°C). Place bacon on a rimmed baking sheet and bake 12–18 minutes until crisp. Drain on paper towels and keep warm. If using smoked salmon: arrange 4 slices on a plate and keep chilled until assembly.

Toast English muffins

Split the English muffins and toast until golden. Spread about 1/2 tbs butter on each toasted half and keep warm in a low oven (200°F / 95°C) while finishing other components.

Bring 2 cups water and the 1 tsp salt to a gentle simmer in a wide, shallow saucepan (water should be simmering but not boiling; small bubbles should form on the bottom). Add 1 tbs white vinegar to the water (helps egg whites coagulate).

Crack each egg into a small individual cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon, then carefully slip one egg into the center. Poach 3–3½ minutes for a runny yolk, or 4 minutes for slightly firmer yolk. Use a slotted spoon to remove the egg, gently blot on a paper towel, and transfer to a warm plate. Repeat with remaining eggs; keep warm in a bowl set over a pot of hot (not boiling) water if necessary.

Prepare a double boiler: bring a small pot of water to a simmer and place a heatproof bowl over it, making sure the bowl bottom does not touch the water. Put the 3 egg yolks into the bowl and whisk vigorously until they lighten slightly in color.

Add the 1 tbs lemon juice and 1 tsp Dijon mustard to the yolks and continue whisking. Slowly begin adding the 6 tbs melted hot butter in a thin steady stream while whisking constantly so the sauce emulsifies and thickens. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Season with 1 tsp salt and 1 tsp white pepper or a pinch of cayenne; taste and adjust lemon or salt as needed. Keep the hollandaise warm (off the heat) until serving; do not overheat or it will separate.

Place two toasted English muffin halves on each plate. Top each half with two bacon strips (or a slice of smoked salmon folded) to form the protein layer.

Using a slotted spoon, place one poached egg on top of each muffin + protein stack.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting some run down the sides.

Sprinkle chopped chives over the hollandaise and serve with lemon wedges on the side for those who want extra brightness.

If serving mixed greens: toss the greens with a light vinaigrette and place alongside the Eggs Benedict. If serving roasted potatoes: roast fingerling potatoes at 425°F (220°C) tossed with oil, salt and pepper for 20–30 minutes until golden and tender, and serve hot alongside the dish.