cook · breakfast · american
How to Make Eggs Benedict
This is brunch's crown jewel, but it's really just four components assembled with good timing. The hollandaise intimidates most people, but once you understand the rhythm, you'll make it without thinking.
- Total time: 45 min
- Hands-on: 45 min
- Serves: 4
- Difficulty: Intermediate
Before you start
Hollandaise waits for no one
Make your hollandaise first and keep it warm in a double boiler. Everything else moves fast once the eggs hit the water.
- medium saucepan
- whisk
- slotted spoon
- wide shallow pan for poaching
- double boiler or heat-proof bowl
Ingredients
- 4 English muffin halves, split
- 8 thin slices Canadian bacon or ham
- 8 large eggs, very fresh
- 1 tbsp white vinegar
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup butter, melted and hot
- 1/4 tsp salt
- pinch cayenne pepper
The hollandaise emulsion
Whisking hot butter into yolks
Pour the hot melted butter in a thin stream while whisking constantly. The heat from the butter and the motion of the whisk create the emulsion that makes hollandaise thick and creamy.
Step by step
- Make the hollandaise. Whisk egg yolks and lemon juice in the top of a double boiler over simmering water until pale and thick, about 2 minutes. Remove from heat and slowly drizzle in hot melted butter while whisking constantly. Season with salt and cayenne. Keep warm over barely simmering water.
- Toast the muffins. Split and toast English muffins until golden. Keep warm.
- Warm the meat. Heat Canadian bacon or ham in a dry skillet over medium heat until warmed through, about 1 minute per side.
- Set up for poaching. Fill a wide shallow pan with 3 inches of water. Add vinegar and bring to a gentle simmer — you want small bubbles breaking the surface, not a rolling boil.
- Poach the eggs. Crack each egg into a small bowl first. Create a gentle whirlpool in the simmering water with a spoon, then slip the egg into the center. Poach for 3-4 minutes until whites are set but yolks still runny. Lift out with a slotted spoon.
- Assemble immediately. Place toasted muffin halves on plates. Top each with warm meat, then a poached egg. Spoon hollandaise over the top and serve immediately.
Tips & troubleshooting
- Use the freshest eggs possible — they hold together better when poaching
- Make hollandaise in advance and keep warm in a double boiler for up to 30 minutes
- If hollandaise breaks, whisk in a tablespoon of hot water to bring it back together
- Trim any wispy egg whites with kitchen shears before serving for a cleaner presentation
Variations
- Eggs Florentine. Replace the meat with sautéed spinach for a vegetarian version
- Eggs Royale. Use smoked salmon instead of Canadian bacon
- Eggs Sardou. Add artichoke hearts and creamed spinach beneath the eggs
Questions
- Can I make hollandaise ahead of time?
- Yes, but not more than 30 minutes. Keep it warm in a double boiler over barely simmering water and whisk occasionally. It won't hold longer than that.
- What if my poached eggs are overcooked?
- Start over. Overcooked eggs with firm yolks defeat the purpose of Eggs Benedict. The runny yolk mixing with hollandaise is what makes the dish.
- How do I know when the hollandaise is thick enough?
- It should coat the back of a spoon and hold its shape when you lift the whisk. If you can draw a line through it with your finger and it stays, it's ready.