Eggs Benedict Recipe

toast and prep

Split the English muffins and toast them until golden. Spread about 1/2 tablespoon softened butter on each toasted half while still warm.

brown the Canadian bacon

Heat a nonstick skillet over medium heat. Add the Canadian bacon or ham slices and cook 1–2 minutes per side until lightly browned and heated through. Keep warm on low heat.

When eggs and hollandaise are ready, place one warmed Canadian bacon slice on each toasted muffin half. Top each with a poached egg and a generous spoonful of hollandaise. Sprinkle chopped chives and a pinch of cayenne or black pepper, if using. Serve immediately.

melt butter

Cut the 8 tablespoons of unsalted butter into pieces and melt gently in a small saucepan over low heat until fully melted and just simmering. Keep warm but not boiling.

whisk yolks

In a heatproof bowl (or the top of a double boiler) whisk together the 4 egg yolks, 1 teaspoon cold water, and 2 tablespoons fresh lemon juice until slightly thickened and pale.

temper over gentle heat

Set the bowl over barely simmering water (double boiler) — the bottom of the bowl should not touch the water. Whisk the yolk mixture constantly for 1–2 minutes until warm and increased slightly in volume. Keep heat very low to avoid scrambling.

add butter slowly

Remove from direct heat. Very slowly drizzle the warm melted butter into the yolks while whisking continuously in a steady stream. Start drop by drop, then increase to a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is smooth and thickened (about 3–4 minutes).

season and hold

Whisk in salt, ground pepper, and a pinch of cayenne. Taste and add additional lemon juice or salt if needed. Keep warm by placing the bowl in a warm (not hot) water bath or cover and set aside for up to 30 minutes. If the sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen slightly.

prepare poaching water

In a wide shallow saucepan or deep skillet, bring about 2 liters of water to a gentle simmer (small steady bubbles) over medium heat. Add 1 teaspoon kosher salt and 1 teaspoon white vinegar and stir. Reduce heat so the water is at a gentle simmer — not a rolling boil.

poach eggs

Crack each egg into a small ramekin or cup. Use a spoon to create a gentle whirlpool in the simmering water, then gently slide one egg into the center. Poach 3–4 minutes for a runny yolk (longer for firmer yolks). Repeat with remaining eggs, poaching in batches if necessary. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water.

finish

If needed, keep poached eggs warm by placing them on a plate lined with a paper towel in a warm oven (about 90–100°C / 200°F) for a few minutes while finishing the hollandaise and toasting muffins.