Eggs Benedict Recipe

Toast and butter muffins

Split the 4 English muffins and toast them until golden. Spread 2 tablespoons unsalted butter on the cut sides while warm and set on a baking sheet, cut-side up.

Warm Canadian bacon

In a medium skillet over medium heat, warm 8 slices of Canadian bacon (or ham) until lightly browned, about 1–2 minutes per side. Keep warm on the baking sheet with the muffins in a low oven (about 200°F / 95°C) while poaching eggs and making hollandaise.

Prepare assembly station

Place toasted muffin halves on plates (2 halves per serving). Top each half with one warmed slice of Canadian bacon. Have the poached eggs and hollandaise ready for topping. Finish with a grind of black pepper and a sprinkle of chopped chives if using.

Bring poaching liquid to simmer

In a wide, shallow pan combine about 4 cups water and 1 teaspoon salt; bring to a gentle simmer over medium heat. The surface should have small bubbles but not a rolling boil. Add 2 teaspoons white vinegar to the simmering water to help eggs set (optional but recommended).

Poach eggs in batches

Crack each of the 8 large eggs into individual small bowls or ramekins. Stir the simmering water gently to create a slow whirlpool. Slide one egg at a time from its bowl into the center of the whirlpool. Poach for 3 to 3½ minutes for a soft runny yolk, or 4 minutes for slightly set yolks. Use a slotted spoon to lift the egg, blot briefly on paper towel to remove excess water, and transfer onto the prepared muffin halves. Repeat in batches of 2–3 eggs to avoid crowding, keeping finished eggs warm in a shallow dish in a low oven if needed.

Set up a double boiler

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

Whisk yolks and seasoning

In the heatproof bowl, whisk together 4 large egg yolks, 2 tablespoons fresh lemon juice, 1 teaspoon cold water, and 1 teaspoon kosher salt until slightly thickened and pale.

Cook and temper

Place the bowl over the simmering water and continue whisking constantly. Heat the yolk mixture gently until it begins to thicken (the whisk will leave slight ribbons). Do not let the mixture get so hot that the yolks scramble — remove from heat as needed and keep whisking.

Slowly incorporate butter

Very slowly, in a thin, steady stream, whisk in the 10 tablespoons (about 1¼ sticks) of melted warm butter until fully emulsified and the sauce is thick and glossy. If the sauce becomes too thick, whisk in a teaspoon of warm water or a little additional lemon juice. Taste and adjust seasoning with additional salt and a pinch of cayenne pepper if desired.

Keep warm

Keep the hollandaise warm (not hot) over the warm water off the heat or in a thermos until ready to serve. If it cools and thickens too much, whisk in a tablespoon of warm water and gently re-warm over the double boiler.