Egg Benedict Recipe

Toast muffins

Split the English muffins and toast them until golden and crisp (use a toaster or under a broiler). Butter each half with about 1 tbs unsalted butter while still warm.

Cook the bacon in a skillet over medium heat until crisped but still slightly pliable, about 3–5 minutes per side depending on thickness. Drain on paper towels and season lightly with 1/4 tsp black pepper. Keep warm in a low oven (around 200°F / 95°C) while you poach the eggs and make hollandaise.

Prepare poaching water

Fill a wide shallow saucepan with about 6 cups of water and bring to a gentle simmer (small bubbles, not a rolling boil). Stir in 1 tsp vinegar and 1 tsp of the kosher salt.

Poach eggs

Crack each egg into an individual small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool. Slip one egg from its bowl into the center of the whirlpool; repeat with remaining eggs, spacing them so they don’t stick. Poach eggs for 3–4 minutes for set whites and runny yolks (4–5 minutes for slightly firmer yolks).

Drain and keep warm

Use a slotted spoon to lift eggs from the water, gently blot the underside on a paper towel to remove excess water, and keep them warm on a plate lined with paper towel or in the low oven (200°F / 95°C) for a few minutes before assembling.

Start the emulsion

Set up a double boiler (or a heatproof bowl set over a saucepan with simmering water, making sure the bowl bottom does not touch the water). Off the heat, whisk together 3 egg yolks, 1 tbsp fresh lemon juice, 1/2 tsp Dijon (if using) and 1 tsp hot water until slightly thickened and pale.

Emulsify with butter

Place the bowl over barely simmering water. Whisk constantly and very slowly drizzle in the 6 tbs melted warm butter in a thin stream, whisking until the sauce becomes thick and glossy. Maintain low heat — the mixture should be warm, not hot, to avoid scrambling the yolks. If the sauce gets too thick, whisk in an additional 1 tsp hot water to loosen.

Finish and season

Once all butter is incorporated and sauce is smooth, remove from heat. Season with 1/4 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust lemon, salt, or pepper as desired. Keep the hollandaise warm by placing the bowl in a warm spot or over the warm (turned-off) water; if it cools too much, briefly whisk over very low heat to rewarm, or stir in 1 tsp warm water to refresh texture.

Build the benedicts

On each buttered toasted muffin half, place two slices of cooked bacon (or 1–2 depending on preference). Top each with one poached egg.

Sauce and garnish

Spoon 2–3 tbs of warm hollandaise sauce over each egg so it lightly coats the top and runs down the sides. Sprinkle with chopped chives and a pinch (1/8 tsp) smoked paprika if using.

Serve

Serve immediately while eggs and sauce are warm. Suggest serving with a lemon wedge on the side and lightly dressed greens or roasted potatoes if desired.