Jul 14 2026
Restaurants›Ruth's Diner›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Ruth's Diner
Time40m
Serves4

poached eggs on English muffins with pecanwood smoked bacon, tomato and hollandaise sauce

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Ingredients

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English muffins & assembly

Pecanwood smoked bacon

Poached eggs

Hollandaise sauce

Method

Pecanwood smoked bacon

  1. 1

    Cook bacon

    Place a large skillet over medium heat. Add 1 tsp neutral oil or a small pat of butter if skillet is not nonstick. Lay 8 slices of pecanwood smoked bacon in a single layer. Cook 3–4 minutes per side, or until crisped to your preference, turning occasionally. Transfer to a paper-towel-lined plate to drain and keep warm.

English muffins & tomato

  1. 2

    Toast and prepare tomato

    Split 4 English muffins and toast them until golden. While toasting, slice 1 tomato into 8 thin rounds. When muffins are toasted, keep them warm in a low oven (about 200°F / 95°C) or on a plate covered with foil.

Hollandaise sauce

  1. 3

    Clarify and melt butter (optional)

    Gently melt 6 tbsp unsalted butter in a small saucepan over low heat until fully liquid. For a smoother sauce, skim foam and pour off clear butter, leaving milk solids behind (clarified butter). Keep warm but not hot.

  2. 4

    Prepare double-boiler

    Set a heatproof bowl over (but not touching) a simmering saucepan of water (double-boiler). Keep water at a gentle simmer — not boiling — to avoid scrambling eggs.

  3. 5

    Emulsify yolks

    Whisk 3 large egg yolks together with 1 tbsp fresh lemon juice and 1 tsp water in the bowl until slightly thickened and pale. Place the bowl over the simmering water and whisk constantly.

  4. 6

    Finish hollandaise

    Very slowly drizzle the warm melted butter into the yolks while whisking continuously, starting drop by drop then in a thin steady stream as the emulsion forms. Continue until all butter is incorporated and the sauce is thick and glossy. Remove from heat. Season with 1 tsp salt and 1 tsp white pepper or a pinch of cayenne. If sauce becomes too thick, whisk in up to 1 tsp warm water or lemon juice to adjust consistency. Keep sauce warm (not hot) until serving.

Poached eggs

  1. 7

    Prepare poaching water

    In a wide, shallow saucepan bring 2 liters of water to a gentle simmer. Add 1 tbsp distilled white vinegar and 1 tsp fine salt. Reduce heat so the water is at a bare simmer with small bubbles — too vigorous will break the eggs.

  2. 8

    Poach eggs

    Crack each of 4 large eggs into small individual cups or ramekins. Stir the simmering water gently to create a slight whirlpool. Slide one egg gently into the center of the whirlpool; the motion helps the white wrap around the yolk. Poach eggs for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. Remove with a slotted spoon and transfer to a paper towel briefly to drain. Repeat with remaining eggs, keeping poached eggs in a warm water bath (turned off) if needed and refreshing water temperature between batches.

Assembly

  1. 9

    Build Eggs Benedict

    On each toasted English muffin half place 1 slice of tomato, then 2 slices of pecanwood smoked bacon (or fold to fit). Top with one poached egg per muffin half. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, letting it run down the sides.

  2. 10

    Garnish and serve

    Sprinkle chopped fresh parsley over the platters and add a light grind of black pepper if desired. Serve immediately while components are warm.

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