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.
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
What goes in.
- 4English muffin halves, split
- 8thin slices Canadian bacon or ham
- 8large eggs, very fresh
- 1 tbspwhite vinegar
- 3egg yolks
- 1 tbsplemon juice
- 1/2 cupbutter, melted and hot
- 1/4 tspsalt
- pinchcayenne pepper
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.
The method.
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.
Other turns to take.
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
When it doesn't go to plan.
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
The ones that keep coming up.
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.