Eggs Benedict Recipe

Clarify and melt butter

Cut 6 tablespoons unsalted butter into small pieces and place in a small saucepan over low heat. Warm gently until fully melted and foam subsides; keep warm but not hot (about 60–65°C / 140–150°F). If you prefer, clarify by skimming foam and pouring off clear butter, leaving milk solids behind.

Prepare egg yolk base

In a medium heatproof bowl, whisk together 3 large egg yolks, 1.5 tablespoons fresh lemon juice, and 1 teaspoon cold water until combined and slightly thickened.

Tempering over simmer

Set the bowl over a saucepan of barely simmering water (double-boiler) so the bowl's bottom does not touch the water. Whisk constantly and gently until the yolk mixture reaches about 60°C (it will become pale and slightly thickened) — about 2–3 minutes. Do not let it scramble.

Emulsify with butter

Remove the bowl from the heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly, starting dropwise and increasing to a thin steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. If sauce gets too thick, whisk in a teaspoon of warm water or lemon juice to loosen.

Season Hollandaise

Whisk in 1/4 teaspoon salt and 1/8 teaspoon cayenne (or a few drops of hot sauce). Taste and adjust lemon, salt, or cayenne to preference. Keep the hollandaise warm by placing the bowl in a warm spot or over very low warm water; avoid direct heat to prevent breaking.

Bring poaching water to near simmer

In a wide, shallow saucepan, combine 2 liters water and 1 teaspoon salt. Bring to a gentle simmer (small bubbles), then reduce heat so water is barely moving.

Vinegar and swirl

Stir 2 tablespoons white vinegar into the simmering water. The vinegar helps the egg whites coagulate quickly.

Poach eggs

Crack each egg into a small ramekin or bowl. Create a gentle whirlpool in the water with a spoon, then slip one egg at a time into the center. Poach for 3 to 3.5 minutes for a runny yolk or 4 minutes for slightly firmer. If your pan fits, you can poach two eggs at once with separate small swirls. Use a slotted spoon to lift eggs and blot briefly on paper towel.

Hold eggs

If not serving immediately, transfer poached eggs to a bowl of warm (not hot) water for up to 10 minutes, or place on a warm plate covered loosely with foil. Do not hold too long to avoid overcooking.

Toast and butter muffins

Split 2 English muffins and toast cut sides until golden. Spread 2 tablespoons unsalted butter over the toasted halves while hot.

Heat Canadian bacon

In a skillet over medium heat, warm 4 slices of Canadian bacon or ham for about 1 minute per side until heated and lightly browned.

Assemble Eggs Benedict

Place two toasted muffin halves on each serving plate (one whole muffin yields two halves). Top each half with one slice of warmed Canadian bacon. Using a slotted spoon, place one poached egg on top of each slice of bacon (total 4 eggs). Spoon 2–3 tablespoons of warm hollandaise over each egg so it coats the top and drips slightly down the sides.

Finish and serve

Sprinkle each portion with a pinch of freshly ground black pepper (about 1/8 tsp per serving) and chopped fresh chives if using. Serve immediately.