Classic Benedict Recipe

Melt butter

Gently melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted and hot but not boiling. Keep warm on the lowest heat or off the heat in a warm spot.

Whisk yolks

In a medium heatproof bowl, whisk 3 large egg yolks with 1.5 tbs lemon juice, 0.5 tsp Dijon mustard and 0.5 tsp salt until pale and slightly thickened.

Create double boiler

Place the bowl over a pan of barely simmering water (bowl should not touch water). Whisk continuously.

Emulsify

Slowly drizzle the warm melted butter into the yolks while whisking constantly, starting drop by drop, then in a thin steady stream once it begins to thicken. Continue until all butter is incorporated and sauce is thick and glossy.

Adjust consistency & season

If sauce is too thick, whisk in up to 1 tsp warm water to reach desired consistency. Stir in a pinch of cayenne or a few drops of hot sauce and adjust salt and lemon to taste. Keep warm (off direct heat) until service, whisking occasionally.

Split 2 English muffins and toast them until golden. Spread 1 tbs unsalted butter across the cut faces while hot.

Heat a skillet over medium heat and add 1 tsp vegetable oil or a small pat of butter. Add 4 slices Canadian bacon and cook 1–2 minutes per side until lightly browned and warmed through. Remove and keep warm.

In the same skillet used for the Canadian bacon (remove excess fat if necessary), lower heat to medium-low. Add 3 tbs water and 1 tsp white vinegar if using; heat until water is simmering gently.

Crack 4 large eggs into small cups or ramekins. One at a time, slip eggs into the skillet spaced apart. Sprinkle each with a little of the 1 tsp salt and 1/2 tsp black pepper.

Cover the skillet with a lid immediately. Cook 3–4 minutes for basted eggs with set whites and runny yolks (cook a little longer for firmer yolks). Alternatively, for a glossy top without fully hardening the yolk, spoon hot pan liquid over the egg whites occasionally while covered.

When eggs reach desired doneness, carefully remove with a spatula onto a plate lined with paper towels to blot excess liquid, then reserve for assembly.

Place buttered, toasted English muffin halves on two plates (two halves per plate).

Top each muffin half with one slice of warmed Canadian bacon.

Gently place one basted egg on top of each bacon-topped muffin half.

Spoon 2–3 tbs of warm house hollandaise over each egg, letting it cascade over the sides.

Garnish with a pinch of chopped chives and a grind of black pepper if desired. Serve immediately.