Traditional Recipe
English muffin, Canadian bacon, poached eggs, hollandaise
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Ingredients
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English Muffin Base
Canadian Bacon
Poached Eggs
Hollandaise Sauce
Finishing
Method
English Muffin Base
- 1
Toast and butter muffins
Split the English muffins and toast them until golden. Spread about 1 tablespoon of unsalted butter across the cut sides while still warm. Keep warm in a low oven (about 90–100°C / 200–210°F) if needed.
Canadian Bacon
- 2
Poached Eggs
- 3
Bring poaching water to simmer
Fill a wide shallow saucepan with about 1 L of water, add 1 tablespoon white vinegar and 1 teaspoon salt, and bring to a gentle simmer (small bubbles, not a rolling boil).
- 4
- 5
Crack and poach eggs
Crack each egg into a small cup. Lower the cup close to the water surface and gently slide the egg into the simmering water. Poach 3–3½ minutes for runny yolks or 4–5 minutes for slightly firmer yolks. If poaching two eggs, you can place them opposite each other in the pot so they don't stick together.
- 6
Remove and drain
Use a slotted spoon to lift each egg from the water. Gently blot on paper towels to remove excess water and keep warm on a plate while you finish hollandaise if necessary.
Hollandaise Sauce
- 7
Clarify and melt butter
In a small saucepan or microwave-safe container melt 6 tablespoons unsalted butter until fully melted and hot. For a clearer sauce, skim foam or clarified portion and reserve the milk solids if desired. Keep the melted butter warm but not boiling.
- 8
Whisk yolks
Place 3 egg yolks in a stainless-steel or heatproof bowl. Add 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard and 1 teaspoon hot water. Whisk vigorously until combined and slightly thickened.
- 9
- 10
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly to create an emulsion. Start drop by drop, then increase to a thin steady stream as the sauce comes together. If the sauce becomes too thick, whisk in a teaspoon of hot water to loosen.
- 11
Season
When all butter is incorporated, season the hollandaise with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and a pinch (1/8 teaspoon) cayenne if using. Taste and adjust lemon or salt as needed. Keep warm (off direct heat) until ready to serve; hollandaise should be served within 30 minutes.
Assembly and Finishing
- 12
Assemble Eggs Benedict
Place the toasted buttered English muffin halves on plates. Top each half with a slice of warmed Canadian bacon (1 slice per half). Gently place a poached egg on top of each bacon slice.
- 13
Sauce and garnish
Ladle about 2–3 tablespoons of warm hollandaise over each poached egg so it runs down the sides. Sprinkle with chopped fresh chives or parsley (1 tablespoon total) and an optional pinch of black pepper or smoked paprika.
- 14
Serve
Serve immediately while eggs and hollandaise are warm. Enjoy.