Eggs Benedict Recipe

Clarify butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until it separates. Skim foam and pour the clear butterfat into a heatproof container, leaving milky solids behind. Keep warm.

Prepare double boiler

Place a medium heatproof bowl over (not touching) simmering water in a saucepan to create a double boiler. The steam should be gentle — do not let the water touch the bowl.

Whisk yolks

Whisk 4 egg yolks with 1 tbsp lemon juice in the bowl until slightly thickened and pale, about 1–2 minutes.

Cook the sauce

Continuing to whisk constantly, cook the yolks over the simmering water until they reach a temperature of about 65–70°C (150–160°F) or coat the back of a spoon (about 3–4 minutes).

Emulsify

Remove the bowl from the heat briefly. Very slowly drizzle the warm clarified butter into the yolks while whisking constantly to form an emulsion. If it becomes too thick, add a teaspoon or two of warm water to loosen.

Season

Whisk in 1 tsp Cajun seasoning, 1 tsp salt, 1 tsp hot sauce (optional) and 1/4 tsp white pepper. Taste and adjust lemon or Cajun seasoning to preference. Keep warm (set the bowl over barely-warm water or use a thermos).

Toast muffins and cook Canadian bacon

Split 4 English muffins and butter lightly. In a skillet over medium heat, toast the cut sides in 2 tbsp butter until golden, 2–3 minutes. In the same skillet, sear 8 slices Canadian bacon 1–2 minutes per side until lightly browned and heated through. Keep warm.

Poach the eggs

Fill a wide shallow saucepan with 6–8 cups water, add 2 tbsp white vinegar and 1 tsp salt, and bring to a gentle simmer (not a rolling boil). Create a gentle whirlpool with a spoon. Crack each of the 4 large eggs into a small ramekin, then slip an egg into the center of the whirlpool. Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat for remaining eggs. Keep warm.

Assemble

Place toasted English muffin halves on plates. Top each half with one slice of Canadian bacon, then a poached egg. Spoon 2–3 tablespoons of warm Cajun Hollandaise over each egg, letting some sauce run down the sides. Garnish with chopped chives if desired.

Prepare potatoes

If using baby potatoes as home fries: halve or quarter 500 g baby potatoes to uniform size. Parboil in salted water 6–8 minutes until just tender, then drain and let steam-dry for 2 minutes.

Crisp potatoes

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add potatoes cut-side down and cook without moving 4–5 minutes until golden. Toss, season with 1 tsp paprika and 1/2 tsp salt, and cook another 4–6 minutes until crisp and cooked through. Serve alongside Eggs Benedict.