cook · breakfast · american

Classic Eggs Benedict

Name: Classic Eggs Benedict
Cuisine: american

This is the brunch dish that separates confident cooks from the rest. Get the timing right and you'll serve restaurant-quality Benedict at home.

Total time: 45 min
Hands-on: 45 min
Serves: 4
Difficulty: Intermediate

Before you start

Hollandaise first, everything else follows

Make your hollandaise sauce before anything else and keep it warm in a double boiler. The sauce takes practice but won't wait for you once the eggs are poaching.

large skillet for poaching
double boiler or heatproof bowl
immersion blender or whisk
slotted spoon

Ingredients

4 large eggs, very fresh
4 English muffin halves, split
8 slices Canadian bacon or ham
3 large egg yolks
1 stick unsalted butter
2 tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 tsp white vinegar
1/2 tsp kosher salt

The hollandaise emulsion

Stream the butter while whisking

Pour melted butter into egg yolks in a thin, steady stream while whisking constantly. Too fast and it breaks; too slow and it cools. The sauce should coat a spoon when done.

Step by step

Make the hollandaise. Whisk egg yolks, lemon juice, and salt in the top of a double boiler over barely simmering water until slightly thickened, about 2 minutes. Remove from heat. Melt butter in a small pan. While whisking constantly, slowly drizzle hot melted butter into yolk mixture until thick and creamy. Whisk in cayenne. Keep warm over barely warm water.
Toast the muffins. Toast English muffin halves until golden brown. Keep warm.
Warm the meat. Heat Canadian bacon slices in a dry skillet over medium heat until warmed through and lightly browned, about 1 minute per side.
Poach the eggs. Fill a large skillet with 3 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a small bowl first. Create a gentle whirlpool with a spoon, then slide egg into center. Repeat with remaining eggs. Poach 3-4 minutes until whites are set but yolks remain runny.
Assemble immediately. Place 2 slices Canadian bacon on each muffin half. Top with a poached egg. Lift eggs with a slotted spoon, letting excess water drain. Spoon hollandaise generously over each egg. Serve immediately.

Tips & troubleshooting

Use eggs no more than a week old for the tightest whites when poaching
If hollandaise breaks, whisk in 1 tablespoon of warm water to bring it back
Keep assembled Benedict warm in a 200°F oven for up to 5 minutes if serving multiple plates

Variations

Eggs Florentine. Replace Canadian bacon with wilted spinach
Eggs Royale. Use smoked salmon instead of Canadian bacon
Crab Benedict. Top with lump crab meat and add chives to hollandaise

Questions

Can I make hollandaise ahead of time?: Hollandaise is best made fresh but can sit in a warm double boiler for up to 30 minutes. Whisk occasionally and add a splash of warm water if it thickens too much.
What if I don't have Canadian bacon?: Regular ham, thick-cut bacon, or even prosciutto work well. Just warm them through before assembling.
How do I know when eggs are perfectly poached?: Whites should be completely set and opaque while yolks remain bright orange and jiggle slightly when nudged with a spoon.