Eggs Benedict Recipe
Two Poached Eggs on a Toasted English Muffin topped with Canadian Bacon & Hollandaise Sauce
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Ingredients
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Eggs & Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Prepare butter
Melt the 6 tbs unsalted butter in a small saucepan over low heat until just melted and hot but not browning. Keep warm on the lowest heat (or in a warm bowl) so it’s ready to stream into the yolks.
- 2
Whisk egg yolks
In a heatproof bowl (stainless steel or glass) whisk together 3 large egg yolks, 1 tsp cold water and 1 tbsp fresh lemon juice until slightly thickened and pale.
- 3
- 4
Cook and thicken
Whisk the yolks constantly over the warm water for 2–3 minutes until they become slightly thickened and warm to the touch. Temperature should be gentle — about 60–65°C (140–150°F) if using a thermometer.
- 5
Emulsify with butter
Remove the bowl from the heat. Very slowly drizzle the warm melted butter into the yolks while whisking vigorously — start drop by drop for the first 1–2 tablespoons to form a stable emulsion, then continue in a thin steady stream until all butter is incorporated and the sauce is smooth and thick.
- 6
Season Hollandaise
Whisk in 1/4 tsp salt, a pinch (about 1/16 tsp) of cayenne pepper (or to taste), and an extra 1/2 tsp to 1 tsp lemon juice if you prefer brighter acidity. Taste and adjust seasoning. If the sauce is too thick, whisk in a few drops of warm water to reach desired consistency. Keep warm over a bowl of warm water or on the lowest heat; do not overheat or it will break.
Eggs & Assembly
- 7
Toast muffins and warm bacon
Split the 2 English muffins and lightly butter each half with the 1 tbs unsalted butter. In a skillet over medium heat, sear 4 slices Canadian bacon about 1 minute per side until lightly browned and warmed through. Toast the muffin halves in the skillet cut-side down for 1–2 minutes until golden. Keep warm in a low oven (about 90–100°C / 200°F) if needed.
- 8
Poach eggs
Fill a wide shallow saucepan with ~3–4 inches (8–10 cm) of water and bring to a gentle simmer (not a rolling boil). Stir in 2 tbs white vinegar and a pinch of the 1 tsp salt. Crack each of the 4 large eggs into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon and carefully slip one egg at a time into the center. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and gently blot on paper towel to remove excess water.
- 9
Season eggs
Lightly sprinkle the poached eggs with a small pinch of salt and freshly ground black pepper to taste.
- 10
Assemble Eggs Benedict
Place two toasted English muffin halves (per serving) on plates. Top each half with one warmed slice of Canadian bacon. Gently set one poached egg onto each bacon-topped muffin half (two eggs per serving). Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, allowing some to run down the sides. Garnish with chopped fresh chives and an extra grind of black pepper if desired.
- 11