Eggs Benedict — Classic
Indulge in the ultimate brunch classic: Eggs Benedict. Perfectly poached eggs, velvety hollandaise, and savory Canadian bacon create a symphony of flavors.
Eggs Benedict — Classic
Indulge in the ultimate brunch classic: Eggs Benedict. Perfectly poached eggs, velvety hollandaise, and savory Canadian bacon create a symphony of flavors.
Key move
Master the hollandaise emulsion by whisking constantly and controlling the heat to prevent curdling.
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The Setup
- Toaster
- SkilletMedium
- SaucepanMedium
- Whisk
- Heatproof BowlMedium
The Mise en Place
5 of 9Your prep station before cooking begins
The Protein (0/2)
Hollandaise Sauce (0/6)
Hollandaise sauce is too thin.
Continue whisking over low heat until it thickens. If it's still too thin, whisk in a few more drops of lemon juice.
Hollandaise sauce is curdled.
Remove from heat immediately. Whisk in a tablespoon of cold water or an ice cube to help bring it back together. If it's severely curdled, start over.
Chef's Notes
For perfectly poached eggs, crack them into individual ramekins before sliding into simmering water. This prevents breakage and ensures uniform shape.
Gently whisking the hollandaise off the heat prevents it from breaking. If it does, whisk in a tablespoon of warm water to emulsify.
Serve immediately with a sprinkle of fresh chives or paprika for a pop of color and flavor.
Hollandaise can be made ahead and gently reheated over a double boiler, whisking constantly.
The Method
PREPARE
Prep aheadToast the English muffins (4 whole) until golden brown. Set aside.
English muffins are golden brown and toasted.
COOK
Prep aheadLightly pan-fry the Canadian bacon (8 slices) slices until heated through and slightly crisp. Set aside.
Canadian bacon is heated through and slightly crisp.
POACH
Time-sensitivePoach the eggs in simmering water (with a splash of vinegar) for 3-4 minutes, or until the whites are set but the yolks are still runny.
Poached eggs have set whites and runny yolks.
REMOVE
Carefully remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water.
Poached eggs are removed from water and excess moisture is drained.
MAKE
Time-sensitiveTo make the hollandaise sauce, whisk egg yolks (4 whole), lemon juice (2 tbsp), salt (⅛ tsp), and cayenne pepper (⅛ tsp) in a heatproof bowl set over a simmering pot of water (double boiler).
Egg yolk mixture is combined in a heatproof bowl over simmering water.
WHISK
Time-sensitiveGradually whisk in the melted and clarified butter, a little at a time, until the sauce is thick, smooth, and emulsified.
Hollandaise sauce is thick, smooth, and emulsified.
ASSEMBLE
Place a slice of Canadian bacon (8 slices) on each toasted English muffin half. Top with a poached egg and generously spoon hollandaise sauce over the egg.
Eggs Benedict are assembled with bacon, egg, and hollandaise sauce.
SERVE
Serve immediately and enjoy!
Eggs Benedict are ready to be served.
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