Eggs Benedict Recipe

Preheat & Prep

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tsp chopped rosemary, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer.

Roast until golden and tender, 25–30 minutes, turning once halfway through. Keep warm in a low oven (200°F / 95°C) while you prepare the rest of the dish.

Clarify & Melt Butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted; remove from heat. If desired, skim foam for a clearer sauce; keep warm.

Prepare Double Boiler

Set a medium heatproof bowl over a pot of barely simmering water (water should not touch the bowl). Ensure steam is gentle to avoid scrambling the yolks.

In the bowl, whisk 3 egg yolks with 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and 1 tsp hot water until slightly thickened and pale, about 1–2 minutes.

Place the bowl over the simmering water and continue whisking constantly. Heat and whisk until the mixture is warm and slightly thickened (do not let it get too hot or it will scramble).

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create an emulsion. If you prefer, add the butter in a thin stream or in 1–2 tbsp increments.

Once fully incorporated, whisk in 1/4 tsp salt, 1/8 tsp black pepper and 2 dashes Tabasco or a pinch of cayenne if using. Taste and adjust lemon, salt or pepper. Keep the hollandaise warm over very low heat or in a thermos; avoid overheating (keep around 130–140°F / 54–60°C).

Poaching Setup

Bring 2 cups water with 1 tsp white vinegar and 1 tsp salt to a gentle simmer in a wide shallow saucepan over medium heat. Reduce heat so surface shows small bubbles but not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon (optional) to help the white wrap around the yolk.

Slide each egg gently into the simmering water (you can poach 2 eggs at a time depending on pan size). Cook until whites are set and yolks are still soft, about 3–3½ minutes for runny yolks, 4 minutes for slightly firmer yolks.

Using a slotted spoon, lift the eggs and briefly drain on a paper towel or kitchen towel. Keep warm on a plate placed in the low oven if needed.

Toast Muffins & Cook Bacon

Split 2 English muffins and toast cut sides in a skillet or under broiler with 1 tbsp butter until golden. In the same skillet over medium heat, sear 4 slices apple-smoked Canadian bacon about 1–2 minutes per side until warmed and caramelized.

Place one muffin half on each serving plate. Top each half with a slice of warmed Canadian bacon.

Carefully place one poached egg atop each bacon-topped muffin half (two eggs per plate). Immediately spoon 2–3 tbsp of warm hollandaise sauce over each egg, letting it drizzle down the sides.

Garnish with a sprinkle of chopped chives and a grind of black pepper. Serve with roasted potatoes and lemon wedges on the side.