Egg Benedict Recipe
Make Egg Benedict Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hollandaise sauce
Poached eggs & assembly
Method
Hollandaise sauce
- 1
Clarify butter
Cut the 6 tbs butter into uniform pieces and melt gently in a small saucepan over low heat until fully melted. Skim and discard any foam, then keep warm but not hot (about 120–135°F / 49–57°C).
- 2
Whisk yolks
Place 3 egg yolks in the top of a heatproof bowl (or a double-boiler insert). Add 1 tsp hot water, 1 tsp Dijon mustard, and 1 tbs lemon juice. Whisk vigorously until mixture is smooth and slightly thickened.
- 3
Cook gently
Set the bowl over (not in) gently simmering water so the bottom of the bowl does not touch the water (double boiler). Whisk constantly while warming the yolks until they are pale and slightly thickened and register ~140–150°F (or feel warm and ribbon when lifted with the whisk), about 2–4 minutes.
- 4
Emulsify butter
Remove the bowl from heat. Very slowly, in a thin steady stream, drizzle the warm clarified butter into the yolks while whisking constantly to create an emulsion. Start with drops, then a thin stream as the sauce thickens. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen.
- 5
Season and hold
Once all butter is incorporated and sauce is smooth and glossy, whisk in 1/4 tsp black pepper, 1/8 tsp cayenne, and additional 1/2 tbs lemon juice to taste. Keep the hollandaise warm in a thermos or over very low heat (bowl set over warm water) but not above 140°F to avoid breaking. Taste and adjust salt and lemon.
Poached eggs & assembly
- 6
Prepare muffin and meat
Split the English muffins and lightly butter the cut sides with 2 tbs butter. Toast in a skillet or under a broiler until golden and crisp. Meanwhile, in the same skillet over medium heat, warm the 4 slices of Canadian bacon or ham for 1–2 minutes per side until heated and lightly browned. Keep warm.
- 7
Poach eggs
Fill a wide, shallow saucepan or deep skillet with about 3–4 inches (7–10 cm) of water. Bring to a gentle simmer (not a rolling boil). Add 1 tbs white vinegar to the water. Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center (or lower each cup close to the surface and slide egg out). Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for slightly firmer. Use a slotted spoon to gently lift eggs and transfer to a paper towel briefly to drain.
- 8
Assemble
Place the toasted English muffin halves on plates. Top each half with a slice of warmed Canadian bacon. Gently place one poached egg on each bacon-topped muffin half. Spoon 2–3 tbs of warm hollandaise sauce over each egg, covering the yolk and edges. Season with a pinch of coarse salt and freshly ground black pepper.
- 9