Classic Eggs Benedict Recipe
Make Classic Eggs Benedict Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Hollandaise Sauce
Poached Eggs
Base & Assembly
Method
Hollandaise Sauce
- 1
Clarify/Heat butter
Cut butter into pieces and melt gently in a small saucepan over low heat until fully melted. Keep warm but not hot (about 120-130°F / 50-55°C). If foam forms, skim it off; you do not need to fully clarify.
- 2
Set up double boiler
Bring 1–2 inches of water to a gentle simmer in a saucepan and reduce heat so it stays at a low simmer. Place a heatproof bowl (metal or glass) over the pan so the bottom of the bowl does not touch the water.
- 3
Whisk yolks
In the heatproof bowl, whisk the 3 egg yolks with 1 tsp cold water until smooth. Add the 1 tbsp lemon juice and whisk to combine.
- 4
- 5
Emulsify butter
Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking vigorously to emulsify. Start drop by drop for the first 20–30 seconds, then a thin steady stream until fully incorporated. If the sauce becomes too thick, whisk in a few drops of warm water to loosen it.
- 6
Poached Eggs
- 7
- 8
Create gentle whirlpool
Using a spoon, stir the simmering water in one direction to create a gentle whirlpool—this helps the egg white wrap around the yolk for a compact poach.
- 9
Poach eggs
Crack one egg into a small cup or ramekin. Lower the cup rim close to the water and slip the egg into the center of the whirlpool. Poach for 3 minutes for a runny yolk, 3 1/2–4 minutes for a slightly jammy yolk. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain briefly. Repeat with remaining eggs, keeping completed poached eggs in a warm plate.
- 10
Trim stray whites
If desired, trim any ragged bits of white with kitchen scissors for a neater presentation before assembly.
Base & Assembly
- 11
- 12
Warm Canadian bacon
In a skillet over medium heat, warm the 4 slices of Canadian bacon or ham for about 30–60 seconds per side until heated through and lightly browned. Keep warm.
- 13
Assemble
Place two buttered English muffin halves 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.
- 14
Finish with hollandaise
Spoon about 2–3 tbsp of warm hollandaise sauce over each poached egg, letting it cascade over the sides. Sprinkle with chopped fresh chives and a light crack of freshly ground black pepper.
- 15
Serve
Serve immediately while hot. If holding briefly, keep plates in a warm oven (about 200°F / 95°C) for no more than 10 minutes to avoid overcooking the eggs or breaking the hollandaise.