Canadian Eggs Benedict Recipe

Prepare muffins

Split the English muffins and lightly toast them until golden. Spread about 1/2 tablespoon of softened butter on each toasted half and set aside, warm.

Heat a large skillet over medium-high heat and add 1 teaspoon vegetable oil. When shimmering, add the Canadian bacon slices in a single layer. Cook 1–2 minutes per side until lightly browned and heated through. Season lightly with the 1 teaspoon black pepper while cooking. Remove from pan and keep warm on a plate covered with foil.

Poaching technique

Bring 2 liters of water to a gentle simmer in a deep wide saucepan (bubbles should be small and not a rolling boil). Add 2 teaspoons white vinegar and 1 teaspoon fine salt to the water. Stir to create a gentle vortex, then crack one egg into a small ramekin and gently slip it into the center of the vortex. Repeat for remaining eggs, working quickly but not crowding the pan (use two pans or do in two batches if needed).

Poach eggs for 3 to 3-1/2 minutes for runny yolks (cook up to 4 minutes for slightly firmer yolks). Use a slotted spoon to lift each egg, blot gently on paper towel to remove excess water, and keep warm on a plate lined with paper towel.

Set up a double boiler: bring about 2–3 cm of water to a gentle simmer in a saucepan and place a heatproof bowl (metal or glass) over it so the bowl bottom does not touch the water. Reduce heat to low so steam provides gentle, consistent heat.

Whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon cold water in the heatproof bowl until the mixture is slightly thickened and pale (about 30–45 seconds).

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the 6 tablespoons melted butter in a thin, steady stream while whisking — this should take about 1–2 minutes. The sauce will thicken and become glossy. If it becomes too thick, whisk in a few drops of warm water to loosen. If it starts to scramble, remove from heat and whisk vigorously to bring back together or add a teaspoon of water.

Remove the bowl from heat. Season hollandaise with 1 teaspoon fine salt and a pinch of cayenne pepper. Taste and adjust lemon, salt, or cayenne as desired. Keep warm over very low heat or place the bowl in a warm (not hot) spot; hollandaise will hold for about 30 minutes. If needed, keep it warm over the pan of barely simmering water, whisking occasionally.

Place two buttered toasted English muffin halves on each plate (4 halves total). Top each half with one warmed slice of Canadian bacon.

Carefully place one poached egg on top of each slice of Canadian bacon.

Ladle about 2 tablespoons of warm hollandaise sauce over each egg so it drapes over the yolk and muffin. Divide remaining hollandaise among servings if desired (approx. 6–8 tablespoons total used).

Finish with a light sprinkle of chopped chives and a grind of freshly ground black pepper. Serve immediately.