Ingredients
Scale
For the Eggs Benedict:
- 2 English muffins, split in half
- 4 large eggs, as fresh as possible
- 4 slices Canadian bacon
- 1 splash white vinegar (for poaching water)
For the Hollandaise Sauce:
- 4 tablespoons unsalted butter
- 4 large egg yolks, room temperature
- 2 teaspoons fresh lemon juice (or lime juice)
- 1 tablespoon heavy whipping cream
- Salt and pepper, to taste
Instructions
- Make the hollandaise first. Melt the butter in a small saucepan over low heat until it’s completely liquid and just starting to bubble. Don’t let it brown.
- Whisk the egg yolks. In a small heatproof bowl, whisk together the egg yolks, lemon juice, and heavy whipping cream until pale and slightly thickened, about 1 minute.
- Cook the sauce. Set the bowl over a saucepan of barely simmering water (a double boiler setup), making sure the bottom of the bowl doesn’t touch the water. Whisk constantly for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon.
- Stream in the butter. Remove the bowl from the heat and slowly pour in the melted butter, a few drops at a time at first, whisking the whole time. Once it starts to emulsify, pour in the rest in a thin, steady stream. Season with salt and pepper. Keep warm while you prepare everything else.
- Set up the poaching water. Fill a wide, deep skillet or medium saucepan with about 3 inches of water. Bring to a boil, then reduce to a gentle simmer. Add a splash of vinegar.
- Crack the eggs. Crack each egg into its own small cup or ramekin. This makes it much easier to lower them into the water without breaking the yolk.
- Poach the eggs. Lower each ramekin close to the water’s surface and gently tip the egg in. Cook 3 to 4 minutes for a runny yolk, or up to 5 minutes for a more set yolk. Remove with a slotted spoon and rest briefly on a paper towel to drain.
- Cook the Canadian bacon. While the eggs poach, warm the Canadian bacon in a dry skillet over medium heat for about 1 to 2 minutes per side until lightly browned.
- Toast the English muffins. Toast the split muffins until golden and crispy.
- Assemble. Place two muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon the hollandaise sauce generously over the top. Serve immediately.
Notes
- Hollandaise timing: The sauce can be kept warm for about 30 minutes over a bowl of warm (not hot) water, whisking occasionally. After that, it starts to break down.
- Make-ahead poached eggs: You can poach eggs up to 2 days ahead. Store them in cold water in the fridge and reheat in a bowl of hot (not boiling) water for about 1 minute before serving.
- Scaling up: For a crowd, toast the English muffins and warm the Canadian bacon on sheet pans in a 300°F oven. Poach the eggs in batches and hold in warm water. Double the hollandaise recipe as needed.
- Equipment: A wide, shallow skillet works better than a deep saucepan for poaching because you have more room to work.
- No double boiler? A heatproof glass bowl set over a regular saucepan works just fine.
- Egg temperature: Room-temperature egg yolks emulsify into the sauce more smoothly than cold ones straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French-inspired Diet
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg