American
Classic Eggs Benedict
Toasted English muffins layered with seared Canadian bacon, neatly poached eggs, and a lemon-bright warm hollandaise that coats without hiding the stack.
4 servings · 25 minutes prep · 25 minutes cook
Ingredients
Hollandaise
- 10 tablespoons unsalted butter
- 3 large pasteurized egg yolks
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon cool water
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon cayenne pepper
Poached Eggs and Base
- 8 large pasteurized eggs
- 1 tablespoon distilled white vinegar
- 4 English muffins, fork-split
- 8 slices Canadian bacon
- 1 tablespoon unsalted butter, softened
- 2 tablespoons finely sliced chives
Directions
Make and Hold the Hollandaise
- Melt the first portion of butter and keep it warm. In a heatproof bowl whisk the yolks, lemon juice, water, and salt over a saucepan of barely simmering water until pale, foamy, and thick enough to leave trails, 2 to 4 minutes. The bowl must not touch the water.
- Remove from the heat. Whisk in the warm butter a few drops at first, then in a thin stream, leaving the milky residue behind. Whisk in the cayenne. The sauce should ribbon from the whisk; thin with warm water 1 teaspoon at a time if needed. Hold over warm, not simmering, water.
Toast the Base
- Heat a large skillet over medium. Brown the Canadian bacon for 1 to 2 minutes per side and keep warm.
- Toast the English muffins until their split faces are crisp and golden. Spread lightly with the remaining softened butter, and arrange two halves on each warm plate.
Poach the Eggs
- Fill a saucepan with at least 3 inches / 7.5 cm of water, add the vinegar, and bring to a bare simmer, about 180 to 190°F / 82 to 88°C. Crack each egg into a small cup, then lower into the water. Cook in batches without crowding for 3 to 4 minutes, until the white is set and the yolk remains soft.
- Lift with a slotted spoon and blot the underside on a clean towel. For firmer or lower-risk yolks, continue poaching until the center reaches 160°F / 71°C.
Assemble and Serve
- Top every muffin half with one bacon slice and one drained poached egg. Spoon about 2 tablespoons hollandaise over each egg, leaving part of the stack visible.
- Finish with the chives and serve at once. Discard hollandaise that has stood unrefrigerated for more than 2 hours.
