Eggs Benedict Recipe

Clarify/prepare butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted. Optional: skim foam and keep warm on the lowest heat setting or set aside. Keep warm but do not let it brown.

Set up double boiler

Bring about 1–2 inches of water to a simmer in a saucepan. Use a heatproof bowl (metal or glass) that sits over but does not touch the water.

Whisk egg yolks

In the heatproof bowl, combine 3 egg yolks, 1 tsp cold water, and 1 tbs lemon juice. Whisk vigorously until slightly thickened and pale.

Gentle cook

Place the bowl over the simmering water and continue whisking constantly. Cook until the yolks are warm and begin to thicken — they should coat the back of a spoon. Do not let them curdle or scramble; remove briefly from heat if they thicken too quickly.

Emulsify butter

Very slowly drizzle the warm melted butter into the yolks while whisking constantly, starting drop by drop and increasing to a thin stream as the sauce emulsifies. If you used clarified butter, pour steadily. Continue until all butter is incorporated and sauce is smooth and glossy.

Season and hold

Whisk in a pinch of white pepper or cayenne and 1 tsp salt, and an additional 1/2–1 tbs lemon juice to taste if you prefer brighter acidity. Keep the hollandaise warm by placing the bowl in a warm spot or over the warm (but off) pan; avoid heat that’s high enough to cause separation. If needed, whisk in 1 tsp warm water to adjust consistency.

Toast muffins and sear Canadian bacon

Split and toast the 2 English muffins. Heat a skillet over medium heat, add 1 tbs butter, and sear 4 slices of Canadian bacon 1–2 minutes per side until lightly browned and heated through. Keep warm.

Prepare poaching water

Fill a wide shallow pan with about 3–4 inches of water and bring to a gentle simmer (not rolling boil). Add 1 tbs white vinegar to help eggs hold shape.

Poach eggs

Crack each of the 4 large eggs into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time near the center. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and gently blot on paper towel to remove excess water.

Assemble Eggs Benedict

Place toasted English muffin halves on plates. Top each half with a slice of seared Canadian bacon. Gently place a poached egg atop each slice of bacon. Spoon warm hollandaise over each egg (about 2–3 tbs per egg) to coat.

Garnish

Sprinkle minced fresh chives over the hollandaise and a light dusting of black pepper or additional cayenne if desired. Serve immediately with hot hash browns.

Prepare potatoes

Peel and grate potatoes until you have about 2 cups shredded. Rinse the shredded potatoes under cold water to remove excess starch, then drain and squeeze out as much water as possible using a clean kitchen towel or paper towels.

Season

In a bowl toss the drained shredded potatoes with 1 tsp salt and 1/2 tsp black pepper until evenly seasoned.

Fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the fat is hot and shimmering, spread the shredded potatoes in an even layer (work in two batches if needed). Press down lightly with a spatula and cook without disturbing for 4–5 minutes until the bottom is deep golden brown and crisp.

Flip and finish

Carefully flip the hash brown mass in sections (or invert onto a plate then return to the pan) and cook another 3–4 minutes until the second side is crisp and cooked through. Adjust heat as needed to avoid burning.

Keep warm and serve

Transfer to a warm tray or plate and keep in a low oven (about 200°F / 95°C) while finishing the hollandaise and eggs. Serve alongside the assembled Eggs Benedict.