Le Grandé Eggs Benedict Recipe

Toast & Griddle

Split the English muffins and toast them until golden (about 2–3 minutes under a broiler or in a toaster). Meanwhile, heat a large nonstick skillet or griddle over medium-high heat. Add 1 tablespoon butter and let it melt. Add the Canadian bacon slices and griddle 1–2 minutes per side until lightly browned and warmed through. Keep warm on a plate tented with foil. Reduce heat to low and reserve remaining 1 tablespoon butter for finishing.

Place toasted muffin halves on warmed plates, butter lightly with reserved butter, and season each half with a small pinch of kosher salt and a grind of black pepper.

Prepare Poaching Liquid

In a deep skillet or shallow saucepan, bring 8 cups of water to a gentle simmer (not a rolling boil). Add 2 tablespoons white vinegar to the water; this helps the egg whites coagulate.

Crack each egg into an individual small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then gently slide one egg at a time into the center. Poach 3–3½ minutes for set whites and runny yolks (4 minutes for slightly firmer yolks). Use a slotted spoon to lift eggs, briefly drain, then transfer to an ice bath for 30 seconds to stop cooking and make handling easier. Return eggs to a warm plate before serving.

Gently blot each poached egg on paper towel to remove excess water before plating.

Make the Hollandaise (stovetop whisk or double boiler)

Set a heatproof bowl over (but not touching) simmering water to create a double boiler, or use a small saucepan with very low heat. In the bowl, whisk 3 egg yolks with 1 tablespoon warm water until slightly thickened. Whisk continuously while gradually adding the 6 tablespoons hot melted butter in a slow, steady stream, until the sauce emulsifies and becomes thick and glossy (about 3–5 minutes). Remove from heat, whisk in 2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, and 1/8 teaspoon cayenne. Taste and adjust salt or lemon if needed. If sauce becomes too thick, whisk in a teaspoon of warm water at a time to reach desired consistency. Keep sauce warm over the still-warm (off heat) water or in a thermos; hollandaise should be served immediately.

On each toasted English muffin half place two slices of griddled Canadian bacon (or one slice if you prefer a lighter portion).

Gently place two poached eggs (one egg per muffin half) on top of the Canadian bacon.

Spoon 2–3 tablespoons of warm lemony hollandaise over each poached egg so it cascades over the sides. Finish with a pinch of black pepper and a light dusting of cayenne if desired.

If ordering the optional side, serve a small boat of fresh mixed fruit (about 1 cup) alongside the eggs Benedict.

Serve immediately while hollandaise and eggs are warm. Estimated plating: two English muffin halves topped with 2 poached eggs and 4 slices Canadian bacon total (2 halves = 1 full order).