Eggs Benedict Recipe

Name: The Alchemist New York Streets EGGS BENEDICT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 count large fresh eggs; 3 cups water for poaching; 1 tbs white vinegar; 0.25 tsp fine salt (for seasoning eggs); 2 count cruffin rolls (split horizontally); 2 tbs unsalted butter; 4 slices thinly sliced Canadian bacon or ham; 0.5 cups fresh arugula or baby spinach (optional); 3 count large egg yolks; 1 tbs fresh lemon juice; 6 tbs unsalted butter (melted and hot); 1 tsp water; 0.25 tsp salt; 0.125 tsp white pepper or cayenne (optional); 1 tsp chopped fresh chives; 0 to taste freshly ground black pepper

Inspired by The Alchemist New York Street

Time30m

Serves2

Poached eggs on a cruffin roll.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Eggs & Poaching

4 count large fresh eggs

3 cups water for poaching

1 tbs white vinegar

1/4 tsp fine salt (for seasoning eggs)

Muffin (Cruffin) & Assembly

2 count cruffin rolls (split horizontally)

2 tbs Unsalted butter

4 slices thinly sliced Canadian bacon or ham

1/2 cups fresh arugula or baby spinach (optional)

Hollandaise Sauce

3 count large egg yolks

1 tbs fresh lemon juice

6 tbs unsalted butter (melted and hot)

1 tsp water

1/4 tsp Celtic sea salt

1/8 tsp white pepper or cayenne (optional)

Garnish

1 tsp Chopped fresh chives

0 to taste freshly ground black pepper

Method

Hollandaise Sauce

Prepare a double-boiler setup

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low heat. Choose a heatproof bowl (metal or glass) that fits over the saucepan without touching the water.

In the heatproof bowl, whisk together the 3 egg yolks and 1 teaspoon water until slightly thickened and pale. Add the 1 tablespoon lemon juice and continue whisking.

Place the bowl over the simmering water (double-boiler). Whisk constantly and carefully — do not let the bowl get too hot or the yolks will scramble. As the mixture warms and thickens, begin to drizzle in the 6 tablespoons hot melted butter in a slow, steady stream while whisking continuously until the sauce is smooth and emulsified.

Once all butter is incorporated and the sauce has thickened to coat the back of a spoon, remove from heat. Whisk in 1/4 teaspoon salt and 1/8 teaspoon white pepper or cayenne (if using). Taste and adjust lemon or salt. Keep warm over very low heat or in a thermos; if it gets too thick, whisk in a teaspoon of warm water to loosen.

Eggs & Poaching

Bring 3 cups of water and 1 tablespoon vinegar to a gentle simmer in a shallow saucepan (aim for small bubbles, not a rolling boil). The vinegar helps the egg whites coagulate.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon (optional for neater whites). Slide each egg into the water one at a time, keeping them separate. For 4 eggs, poach in two batches if necessary, allowing 3–4 minutes per egg for a runny yolk (4 minutes for firming yolk slightly).

Use a slotted spoon to lift eggs from the water, gently blot on paper towels to remove excess water, and season lightly with 1/4 teaspoon fine salt.

Muffin (Cruffin) & Assembly

Split the 2 cruffin rolls horizontally. Heat a skillet over medium heat and add 2 tablespoons unsalted butter. When butter foams, toast the cut sides of the cruffin halves until lightly golden, about 1–2 minutes per side. Remove and keep warm.

In the same skillet, sear the 4 slices of Canadian bacon or ham for 30–45 seconds per side until warmed and lightly browned. Keep warm.

If using, briefly wilt 1/2 cup arugula or baby spinach in the skillet for 10–15 seconds just to warm, then remove.

To assemble each serving: place the bottom half of a cruffin on a plate, top with a slice of Canadian bacon, a small handful of arugula or spinach (if using), then place a warm poached egg on top.

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg (adjust to preference). Sprinkle with chopped chives and freshly ground black pepper to taste. Top with the cruffin top and serve immediately.