Jul 14 2026
Restaurants›The Den›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by The Den
Time35m
Serves2

Make Eggs Benedict Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Poached Eggs

Hollandaise Sauce

Base & Garnish

Method

Poached Eggs

  1. 1

    Prepare poaching liquid

    Pour 2 liters of water into a wide, shallow saucepan and bring to a gentle simmer (small bubbles rising, not a rolling boil). Add 2 tablespoons white vinegar and 1 teaspoon fine salt; stir once to distribute.

  2. 2

    Create whirlpool

    Using a large spoon, stir the water in one direction to create a gentle whirlpool. This helps eggs hold shape when added.

  3. 3

    Crack eggs and cook

    Crack each egg into a small ramekin or bowl. One at a time, gently slip an egg into the center of the whirlpool. Poach for 3 to 3.5 minutes for firm whites and a runny yolk. If cooking multiple eggs, maintain simmer and cook in batches so water temperature remains steady.

  4. 4

    Remove and rest

    Use a slotted spoon to lift eggs, gently blot excess water on a paper towel, and place on a warm plate. Keep warm until plating (cover loosely).

Hollandaise Sauce

  1. 5

    Clarify butter

    Melt 115 g unsalted butter in a small saucepan over low heat until foaming subsides and solids sink. Remove from heat and keep warm. Alternatively, leave whole melted butter if you prefer; just skim foam.

  2. 6

    Set up double boiler

    Fill a medium saucepan with 2–3 cm of water and bring to a gentle simmer. Place a heatproof bowl (metal or tempered glass) over the pan so the bottom doesn't touch the water.

  3. 7

    Whisk yolks and lemon

    In the heatproof bowl, combine 3 egg yolks and 1 tablespoon fresh lemon juice. Whisk vigorously until mixture is slightly thickened and pale.

  4. 8

    Cook over gentle heat

    Place bowl over simmering water and continue whisking constantly. The yolks should lighten and become creamy — do not let them scramble. If they begin to thicken too quickly, remove the bowl from heat briefly.

  5. 9

    Emulsify with butter

    Begin adding the warm melted butter in a very slow, thin stream while whisking continuously. Start with a few drops, then a thin steady stream until all butter is incorporated and sauce is glossy and thickened to coating consistency. If sauce becomes too thick, whisk in 1 teaspoon hot water to loosen.

  6. 10

    Season

    Remove from heat and season with a pinch of salt and a pinch of cayenne pepper. Taste and adjust lemon or salt if needed. Keep sauce warm (not hot) over the warm water or in a thermos until serving.

Base & Garnish

  1. 11

    Toast English muffins and heat meat

    Split English muffins and butter lightly with 1 teaspoon unsalted butter per muffin half. Toast under a broiler or in a skillet until golden. In a separate skillet over medium heat, warm 4 slices of Canadian bacon or ham for 1 minute per side until lightly browned and heated through.

  2. 12

    Assemble

    Place two toasted English muffin halves on each serving plate. Top each half with one warm slice of Canadian bacon. Using a slotted spoon, place one poached egg onto each meat-topped muffin half.

  3. 13

    Sauce and garnish

    Ladle about 2 to 3 tablespoons of hollandaise sauce over each poached egg (adjust to taste). Sprinkle chopped fresh chives and freshly ground black pepper to taste.

  4. 14

    Serve

    Serve immediately so eggs remain runny and hollandaise is warm. Provide extra lemon wedges or hot sauce on the side if desired.

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