Eggs Benedict Recipe

Prep and roast

Preheat oven to 220°C (425°F). Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment, leaving space between wedges. Roast 25–30 minutes, turning once halfway through, until golden and crisp. Sprinkle with chopped parsley after roasting, keep warm.

While potatoes roast, split and toast the English muffins: halve and butter the cut sides lightly. Heat a large skillet over medium-high heat and toast cut-side down until golden, 2–3 minutes. Remove and keep warm.

In the same skillet, add 1 tbsp butter and reduce heat to medium. Sear peameal bacon slices 1–2 minutes per side (depending on thickness) until heated through and lightly browned. Transfer to a plate and keep warm in a low oven (about 90–100°C / 200°F) if desired.

Make a stable hollandaise (double-boiler)

Set a heatproof bowl over (but not touching) a pan of barely simmering water (double boiler). Combine egg yolks, lemon juice, Dijon (if using), and a pinch of salt in the bowl. Whisk constantly until mixture thickens slightly and becomes pale, about 2–3 minutes. Remove bowl from heat. Very slowly drizzle in the hot melted butter while whisking continuously to emulsify. Start drop by drop, then in a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in 1–2 tsp warm water or a little lemon juice to loosen. Season with cayenne and adjust salt and lemon to taste. Keep warm over the warm (not hot) water or in a thermos; do not allow it to overheat or sit directly on heat or it may break.

If hollandaise separates, whisk in a tablespoon of warm water or a teaspoon of boiling water to re-emulsify, or start with a fresh yolk in a clean bowl and slowly whisk the broken sauce in.

Prepare poaching water

Bring 1 liter of water to a gentle simmer in a wide shallow saucepan. Add 1 tsp white vinegar and 1/4 tsp salt. Stir to create a gentle whirlpool if desired to help the egg white wrap around the yolk.

Crack each room-temperature egg into a small ramekin or cup. Lower the ramekin close to the water and gently slide the egg into the simmering water. Poach eggs in batches (2 at a time depending on pan size) for 3–3.5 minutes for runny yolks or 4 minutes for slightly more set yolks. Use a slotted spoon to remove the eggs, drain briefly on a paper towel to remove excess water.

Divide toasted English muffin halves between two plates (4 halves total). Place 2 slices of seared peameal bacon over each muffin half (or 1 thick slice per half depending on thickness).

Top each bacon-covered muffin half with a hot poached egg.

Spoon warm hollandaise generously over each poached egg. Season with freshly ground black pepper and a pinch more salt if needed. Garnish with chopped chives or parsley.

Arrange potato wedges on the side and serve immediately.