Eggs Benedict Recipe
Make Eggs 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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English muffins & assembly
Canadian bacon or ham
Poached eggs
Hollandaise sauce
Garnish (optional)
Method
English muffins & assembly
- 1
Toast and butter
Split the English muffins in half and toast them until golden. Spread about 1/2 tablespoon of butter on each toasted half while hot. Keep warm in a low oven (around 200°F / 95°C) if desired.
Canadian bacon or ham
- 2
Hollandaise sauce
- 3
Prepare equipment
Set a small heatproof bowl (metal or glass) that will sit snugly over a simmering pot (double boiler). Have the melted hot butter ready in a measuring cup with a pouring spout.
- 4
Whisk yolks
In the bowl, whisk together the 3 egg yolks, Dijon mustard, and lemon juice until slightly thickened and pale.
- 5
Double boiler cook
Place the bowl over a pot with gently simmering water (do not let the bowl touch the water). Whisk constantly while the yolk mixture warms, about 1–2 minutes, until it becomes slightly thickened and registers around 140–150°F (60–65°C) if using a thermometer.
- 6
Emulsify butter
Very slowly drizzle the hot melted butter into the warm yolks while whisking constantly. Start drop by drop, then a thin stream as the emulsion takes. Continue until all 6 tablespoons of butter are incorporated and the sauce is smooth and velvety. If the sauce becomes too thick, whisk in up to 1 teaspoon of warm water to reach desired consistency.
- 7
Poached eggs
- 8
Prepare poaching water
Fill a wide shallow saucepan with about 2 cups (or more if needed) of water and bring to a gentle simmer (small bubbles). Add 1 teaspoon of white vinegar and 1 teaspoon of salt; stir once.
- 9
Create vortex (optional)
For neater poaches, use a spoon to stir the water to create a gentle vortex before adding each egg. This helps the white wrap around the yolk.
- 10
Poach eggs
Crack one egg into a small cup or ramekin. Gently slip the egg into the simmering water near the surface. Poach 3–3.5 minutes for a runny yolk or 4–4.5 minutes for slightly firmer yolk. Repeat with remaining eggs, poaching in batches if necessary. Use a slotted spoon to lift eggs, then transfer to a plate lined with paper towel to drain briefly.
- 11
Assembly & serving
- 12
Assemble
Place two buttered English muffin halves (split: 1 plate = 2 halves) on each plate. Top each half with one warmed slice of Canadian bacon or ham. Gently place a poached egg on top of each slice of meat.
- 13
- 14
Serve
Serve immediately while eggs are runny and hollandaise is warm. Provide extra hollandaise at the table if desired.