Eggs Benedict Recipe
Canadian bacon, two poached eggs, and hollandaise sauce served on a toasted English muffin. Choice of Idaho potato hash browns or fresh fruit.
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Ingredients
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Eggs & Assembly
Hollandaise Sauce
Sides (choose one)
Method
Eggs & Assembly
- 1
Toast and warm components
Split the English muffins and lightly butter each half. Toast or grill until golden and set aside, kept warm. Lightly brown the Canadian bacon in a skillet over medium heat with 1 tablespoon butter, about 1–2 minutes per side; keep warm.
- 2
Poach eggs
Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer (small bubbles). Add the white vinegar and 1/2 teaspoon salt. Stir to create a gentle whirlpool. Crack one egg into a small ramekin and gently slip it into the center of the whirlpool. Poach 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain briefly on paper towel. Repeat with remaining eggs (poach two at a time if pan size allows).
- 3
Hollandaise Sauce
- 4
Prepare an ice bath and double boiler
Place a medium bowl over (not touching) a pot of barely simmering water to form a double boiler. Have an ice bath ready to cool if needed. Keep melted butter warm but not hot.
- 5
Whisk yolks
In the double-boiler-safe bowl, whisk the 3 egg yolks vigorously with the lemon juice, Dijon mustard, cayenne, and 1/4 teaspoon salt until slightly thickened and pale, about 1–2 minutes.
- 6
Emulsify with butter
Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Start drop by drop, then increase to a thin steady stream as the mixture emulsifies. Continue until all butter is incorporated and sauce is smooth and thickened. If sauce becomes too thick, whisk in 1–2 teaspoons warm water to reach desired consistency. Taste and adjust seasoning with additional salt or lemon if needed.
- 7
Keep warm
Keep hollandaise warm in the double boiler over very low heat (water should not touch the bowl and should not simmer vigorously) until ready to serve, whisking occasionally. If it risks overheating, move off heat and keep covered; rewarm gently if necessary.
Sides (Idaho Potato Hash Browns)
- 8
Prep potatoes
Grate the peeled Idaho potatoes into a bowl of cold water. Swirl and drain, repeat until water runs clearer to remove excess starch. Squeeze grated potatoes in a clean kitchen towel or paper towels to remove as much moisture as possible (important for crispness).
- 9
Cook hash browns
Heat 2 tablespoons vegetable oil and remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until shimmering. Add the grated potatoes in an even layer, press down with a spatula. Season the top with 1/2 teaspoon kosher salt. Cook undisturbed for 4–6 minutes until the bottom is deeply golden and crisp. Flip in large sections or stir and spread back into an even layer; cook another 3–5 minutes until crisp and cooked through. Adjust seasoning to taste. Keep warm until serving.
Sides (Fresh Fruit)
- 10
Plate fruit
If serving fresh fruit instead of hash browns, arrange 1 cup per person of mixed sliced seasonal fruit on each plate. Chill until ready to serve.