Eggs Benedict Recipe

Toast and prepare meat

Split the English muffins and toast them until golden. Spread about 1/2 tablespoon butter on each toasted half while warm. In a skillet over medium heat, add the sliced Canadian bacon (or ham) and cook 1–2 minutes per side until warmed and slightly browned. Keep warm on low heat or in a warm oven (around 200°F/95°C).

Assemble base

Place two toasted English muffin halves on each serving plate, top each half with a slice of warmed Canadian bacon/ham. Keep plates warm.

Heat poaching water

Fill a wide shallow saucepan with about 6 cups of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 teaspoon white vinegar and 1 teaspoon salt; stir to combine.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon (optional—helps shape the egg). Slip one egg at a time into the water, spacing them so they don't touch. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg, briefly blot on a paper towel to remove excess water, and transfer each egg onto the prepared English muffin halves.

Clarify/melt butter

In a small saucepan, melt 6 tablespoons unsalted butter over low heat until fully melted and slightly foaming. Keep warm but not hot (avoid browning).

Prepare double boiler

Place a heatproof bowl over a saucepan of simmering water (bowl should not touch the water) to create a double boiler. The steam will gently heat the bowl.

Whisk yolks and water

In the heatproof bowl, whisk together 3 egg yolks and 1 teaspoon cold water until slightly thickened and pale, about 30–45 seconds.

Cook gently

Place the bowl over the simmering water and whisk constantly. The mixture should be warm to the touch and thickened slightly—do not let the yolks scramble. If the bowl gets too hot, lift it off the pan for a few seconds while continuing to whisk.

Emulsify with butter

Very slowly, in a thin steady stream while whisking continuously, add the warm melted butter to the yolks. Continue until all butter is incorporated and the sauce is thick and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to reach the desired consistency.

Season

Remove from heat. Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon fine salt, and 1/4–1/2 teaspoon white pepper or a pinch of cayenne. Taste and adjust lemon and salt. Keep the hollandaise warm (set the bowl over warm water or place in a thermos) and use within 30 minutes.

Spoon about 2–3 tablespoons of warm hollandaise sauce over each poached egg on the English muffin halves. Sprinkle each serving with chopped chives and a light dusting of smoked paprika if using. Serve immediately.