Eggs Benedict Recipe

Split English muffins and toast them lightly. Butter both halves with the unsalted butter and keep warm (on a baking sheet in a 200°F/95°C oven) while you prepare other components.

Ham and Turkey

Warm the Canadian bacon/ham and turkey slices in a skillet over medium heat for 1 minute per side until hot but not dry. Keep warm on a plate tented with foil.

Avocado (for Turkey & Avocado)

Halve, pit and peel the avocado. Thinly slice and season lightly with a pinch of salt and a little lemon juice (use 1/2 tsp from Hollandaise lemon if desired). Keep covered to prevent browning.

Bacon & Tomato

If bacon is not already cooked, cook strips in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towel. Slice the tomato into 4 thick slices and lightly season with salt and pepper. Keep warm or room temperature.

Veggie (Tomato, Mushroom, Onion, Spinach)

Thinly slice mushrooms and onion. In a skillet over medium heat add 1 tsp butter or oil (not listed separately; use a small amount from reserve). Sauté onion 2–3 minutes until translucent, add mushrooms and continue 3–4 minutes until browned. Add baby spinach and cook until just wilted, 1–2 minutes. Season with 1/8 tsp salt and a pinch of pepper. Keep warm.

Crab

Put lump crabmeat in a bowl, sprinkle with 1 tsp lemon juice, 1/8 tsp salt and a pinch of pepper. Gently fold to combine and taste; adjust seasoning. Keep chilled or at room temperature until plating.

Fill a wide, shallow saucepan with about 2 liters of water and bring to a gentle simmer (small bubbles). Add 1 tablespoon white vinegar. Using a spoon create a gentle whirlpool if poaching one egg at a time. Crack each egg into a small ramekin and slip it into the simmering water. Poach for 3 to 3.5 minutes for a runny yolk, or 4 minutes for slightly firmer. Use a slotted spoon to lift eggs, drain briefly, and transfer to a bowl of warm water to hold (or place on a paper towel if serving immediately). Repeat until all eggs are poached. Keep warm in a shallow pan of warm water (not simmering) for up to 15 minutes.

Prepare a double-boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (bowl bottom should not touch water). Add 3 egg yolks to the bowl and whisk until slightly thickened. Add 1.5 tablespoons lemon juice and Dijon mustard, whisk to combine.

Slowly drizzle the hot melted butter into the egg yolk mixture while whisking constantly to create an emulsion. Start very slowly—drop by drop—until the sauce thickens, then pour in a thin steady stream. If sauce becomes too thick, whisk in warm water 1 tsp at a time to reach desired consistency. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm over barely warm water or in a thermos; do not overheat or the sauce will break.

Place two toasted English muffin halves on each plate (4 halves per person). For each of the five variations below, top the muffin halves as described, then place a warm poached egg on top and spoon hollandaise over the egg. Finish with chives and a sprinkle of paprika if using.

Ham Classic

Top muffin halves with warmed ham slices (1 slice per half), then a poached egg, then hollandaise. Garnish with chives and paprika.

Turkey & Avocado

Top muffin halves with a slice of turkey, arrange avocado slices over the turkey, add a poached egg, then spoon hollandaise. Garnish with chives.

Bacon & Tomato

Top muffin halves with two bacon strips (or one folded), add a slice of tomato, place poached egg on top, then add hollandaise. Garnish with chives and a light sprinkle of black pepper.

Veggie (Tomato, Mushroom, Onion, Spinach)

Divide the sautéed mushroom-onion-spinach mixture among the muffin halves (about 2 tablespoons each), top with a thin slice of tomato, add the poached egg and spoon hollandaise. Garnish with chives.

Crab

Divide the seasoned lump crabmeat evenly on two muffin halves (about 1/2 cup total over two halves), top with a poached egg and spoon hollandaise. Finish with a squeeze of lemon if desired and chopped chives.

Serve immediately while eggs and hollandaise are warm. Provide extra lemon wedges, salt and pepper at the table.