Eggs Benedict Classic

How to Make Eggs Benedict Classic

1. 1

   Step 1: Make the classic hollandaise

   Set a small saucepan with 1–2 inches of water to a bare simmer (not boiling). In a heatproof bowl, whisk the 3 egg yolks with the lemon juice and 1/4 teaspoon kosher salt until slightly thickened; place the bowl over the simmering water (double boiler) and whisk constantly until warm and pale. Slowly pour the melted butter in a thin stream while whisking constantly until the sauce is thickened and glossy; remove from heat, season with a pinch of cayenne and taste for salt. If the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen; keep warm over very low heat or in a thermos while you finish the rest.

   For this step

   • 3 yolksLarge egg yolks (for hollandaise)
   • 6 tablespoonsUnsalted butter
   • 1 tablespoonFresh lemon juice
   • 1/2 teaspoonKosher salt
   • 1 pinchCayenne pepper (optional, for hollandaise and garnish)
   
2. 2

   Step 2: Toast muffins and heat Canadian bacon

   Split the English muffins and toast them until golden (use a toaster or hot skillet). In a skillet over medium heat, warm the Canadian bacon slices until just browned at the edges, about 1 minute per side; keep warm on a plate in a warm oven (low) or covered so they stay hot for assembly.

   For this step

   • 2 muffinsEnglish muffins
   • 4 slicesCanadian bacon (or back bacon / ham)
   
3. 3

   Step 3: Poach the eggs gently

   Fill a wide sauté pan or shallow pot with 3 inches of water, add 1 tablespoon vinegar and bring to a gentle simmer. Stir the water to create a slight whirlpool, lower each fresh egg into the water one at a time, and poach for 3 to 3 1/2 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift eggs, blot briefly on paper towel, and keep warm on a plate while you assemble.

   For this step

   • 4 eggsLarge eggs (for poaching)
   • 1 tablespoonDistilled white vinegar
   
4. 4

   Step 4: Assemble the Eggs Benedict

   Place toasted muffin halves on plates, top each half with a slice of warmed Canadian bacon, then a poached egg. Spoon a generous 2–3 tablespoons of hollandaise over each egg, sprinkle with freshly ground black pepper and a light pinch of cayenne if desired, and serve immediately.

   For this step

   • 1/4 teaspoonFreshly ground black pepper
   
5. 5

   Step 5: Finish and serve with tips

   Serve straight away while hollandaise is warm and eggs are runny. If you must hold plates briefly, keep them in a warm oven (very low) and rewarm hollandaise gently over the double boiler, whisking to restore texture before plating.
   

1. Set a small saucepan with 1–2 inches of water to a bare simmer (not boiling). In a heatproof bowl, whisk the 3 egg yolks with the lemon juice and 1/4 teaspoon kosher salt until slightly thickened; place the bowl over the simmering water (double boiler) and whisk constantly until warm and pale. Slowly pour the melted butter in a thin stream while whisking constantly until the sauce is thickened and glossy; remove from heat, season with a pinch of cayenne and taste for salt. If the sauce gets too thick, whisk in a teaspoon or two of warm water to loosen; keep warm over very low heat or in a thermos while you finish the rest.
2. Split the English muffins and toast them until golden (use a toaster or hot skillet). In a skillet over medium heat, warm the Canadian bacon slices until just browned at the edges, about 1 minute per side; keep warm on a plate in a warm oven (low) or covered so they stay hot for assembly.
3. Fill a wide sauté pan or shallow pot with 3 inches of water, add 1 tablespoon vinegar and bring to a gentle simmer. Stir the water to create a slight whirlpool, lower each fresh egg into the water one at a time, and poach for 3 to 3 1/2 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift eggs, blot briefly on paper towel, and keep warm on a plate while you assemble.
4. Place toasted muffin halves on plates, top each half with a slice of warmed Canadian bacon, then a poached egg. Spoon a generous 2–3 tablespoons of hollandaise over each egg, sprinkle with freshly ground black pepper and a light pinch of cayenne if desired, and serve immediately.
5. Serve straight away while hollandaise is warm and eggs are runny. If you must hold plates briefly, keep them in a warm oven (very low) and rewarm hollandaise gently over the double boiler, whisking to restore texture before plating.