Eggs Benedict Tradicional Recipe

Prepare water

Fill a wide, shallow saucepan or sauté pan with about 2 liters of water. Add 1 teaspoon kosher salt and bring to a gentle simmer (small bubbles), not a full rolling boil.

Add vinegar

Add 1 tablespoon white vinegar to the simmering water. This helps the egg whites cohere while poaching.

Toast muffins

While the water heats, split 2 English muffins and butter each half lightly with 2 tablespoons butter. Toast them in a medium skillet or under a broiler until golden, about 2–3 minutes per side. Keep warm.

Poach eggs

Crack each of 4 large eggs into individual small bowls or ramekins. When the water is at a gentle simmer, using a spoon create a gentle whirlpool in the center. Slide one egg at a time from the bowl into the swirling water. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for medium-set yolks. Use a slotted spoon to remove eggs, gently blot on paper towel and keep warm on a plate.

Heat a medium skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Add 4 slices Canadian bacon and cook 1–1½ minutes per side until lightly browned and heated through. Season lightly with about 1 teaspoon freshly ground black pepper. Transfer to a warm plate and keep warm while finishing hollandaise and assembling.

Warm the butter

Gently melt 6 tablespoons unsalted butter in a small saucepan until just melted and warm (or clarify by skimming foam and separating the milk solids). Keep the butter warm but not hot.

Set up double boiler

Place a heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Ensure bowl is stable and remove from heat periodically to avoid overheating.

Whisk yolks

In the heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon water until slightly thickened and pale. Place bowl over the simmering water and whisk constantly.

Cook gently & temper

Whisk continuously over the double boiler until the yolk mixture thickens to a ribbon consistency and reaches about 65–70°C (149–158°F) on an instant-read thermometer, about 2–3 minutes. Do not let it get too hot or the yolks will scramble.

Incorporate butter

Remove bowl from heat. Very slowly drizzle the warm melted butter into the yolk mixture while whisking vigorously to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. If using clarified butter, pour steadily. Aim for a smooth, glossy sauce about the thickness of heavy cream.

Season

Whisk in 1 teaspoon salt and a pinch of cayenne pepper. Taste and adjust lemon juice or salt as needed. Keep the hollandaise warm by placing the bowl in a warm (but not hot) area or over very low heat; whisk occasionally. If it gets too thick, whisk in a few drops of warm water to loosen.

Place one toasted English muffin half on each plate. Top each half with one slice of warmed Canadian bacon. Using a slotted spoon, place one poached egg on top of each bacon-topped muffin half.

Spoon about 2–3 tablespoons of warm hollandaise sauce over each egg so it covers the yolk and runs slightly down the sides.

Sprinkle each serving with a pinch of cayenne (optional), freshly snipped chives (about 1 teaspoon per serving), and freshly ground black pepper to taste. Serve immediately.