Classic Eggs Benedict

About This Recipe

Eggs Benedict is the crown jewel of American brunch, a composed plate of contrasting textures and temperatures that, when done right, is one of the most pleasurable things a human being can eat. The dish layers toasted English muffin, savory Canadian bacon, a perfectly poached egg with a runny yolk, and a silky, lemony hollandaise sauce that ties everything together in luxurious fashion. The intimidating part is the hollandaise — a warm butter emulsion that requires constant attention and precise temperature control. The keys are: use egg yolks at room temperature, melt the butter and keep it warm (not hot), whisk constantly over gentle heat, and never let the bowl touch boiling water. With practice, a perfect hollandaise takes under 10 minutes. The blender method offers a nearly foolproof shortcut. Poached eggs reward practice: the freshest eggs, a swirl of simmering acidulated water, and a gentle slip from a cup into the center of the vortex. Make them ahead and hold in warm water — professional brunch kitchens poach dozens and hold them this way. Assemble at the last moment and serve immediately, before the hollandaise has any chance to cool or the yolks to firm.

Ingredients

Serves 4

• 8 largevery fresh eggs(for poaching)
• 4English muffins(split and toasted)
• 8 slicesCanadian bacon or ham
• 1 tbspwhite vinegar(for poaching water)
• 3 largeegg yolks(room temperature, for hollandaise)
• 1 tbspcold water
• 1 tbspfresh lemon juice
• 1 cup (2 sticks)unsalted butter(clarified or melted)
• salt, white pepper, cayenne(for hollandaise)
• fresh chives or paprika(to garnish)

Instructions

1. 1

   Make hollandaise

   Whisk yolks, water and lemon juice in a heat-proof bowl over a pot of barely simmering water (bowl should not touch water). Whisk constantly until thickened and pale, about 4 minutes — ribbons should hold for 2 seconds. Remove from heat.

   Temperature control is everything. If the bowl gets too hot, the eggs scramble. Remove from heat frequently while whisking.

2. 2

   Emulsify the butter

   Very slowly drizzle warm clarified butter into yolk mixture while whisking constantly. Start with drops, then a thin stream. Season with salt, white pepper and cayenne. Keep warm set over warm (not hot) water.

3. 3

   Poach the eggs

   Fill a wide saucepan with 3 inches of water. Add vinegar. Bring to a bare simmer (not boiling). Crack each egg into a small cup. Stir water to create a gentle vortex. Slip egg into center. Cook 3–4 minutes for runny yolk. Remove with a slotted spoon.

   Use the freshest eggs available — old eggs spread and shred in the water. The vinegar helps the whites coagulate faster.

4. 4

   Toast and assemble

   Warm Canadian bacon in a skillet 1 minute per side. Toast English muffins. Place 2 muffin halves on each plate, top with Canadian bacon, then a poached egg. Spoon hollandaise generously over everything.

5. 5

   Garnish and serve immediately

   Sprinkle with chives, paprika or a grind of black pepper. Serve at once — every second of delay cools the hollandaise and firms the yolk.

Variations

• •

  Eggs Florentine: replace Canadian bacon with sautéed spinach.

• •

  Eggs Royale: replace Canadian bacon with cold-smoked salmon.

• •

  Crab Cakes Benedict: replace Canadian bacon with a crispy crab cake.

Storage

Hollandaise cannot be stored — make and serve immediately. Poached eggs can be held in cold water up to 1 day and rewarmed. Assembled Benedict must be eaten immediately.

Frequently Asked Questions