USA · Breakfast and Brunch
Eggs Benedict
The crown jewel of American brunch — perfectly poached eggs on toasted English muffins with Canadian bacon, blanketed in a velvety, lemony hollandaise sauce.
Ingredients
- large eggs, very fresh4
- English muffins, split and toasted2
- slices Canadian bacon or thick ham4
- white wine vinegar2 tbsp
- egg yolks3
- unsalted butter, clarified180 g
- fresh lemon juice1.5 tbsp
- cold water1 tbsp
- salt0.5 tsp
- cayenne pepper0.25 tsp
- fresh chives1 tbsp
- paprika0.5 tsp
Method
- 1Make hollandaise: clarify butter by melting it slowly and skimming off the white foam. In a heatproof bowl set over a pot of barely simmering water (not touching), whisk egg yolks with cold water and 1 tsp lemon juice until the mixture is pale, thick, and has doubled in volume — about 3–4 minutes.
- 2Remove bowl from heat. Very slowly drizzle in the warm clarified butter while whisking constantly — start with just drops, then a thin stream. The sauce will emulsify into a thick, creamy consistency. Season with remaining lemon juice, salt and cayenne. Keep warm by setting the bowl back over the warm (not hot) water.
- 3Bring a wide, deep sauté pan of water to a gentle simmer. Add white wine vinegar. Crack each egg into a small cup. Stir the water to create a gentle swirl, then slide each egg in from the cup. Poach for exactly 3 minutes for a runny yolk. Remove with a slotted spoon and rest briefly on a paper towel.
- 4While eggs poach, warm Canadian bacon slices in a dry skillet over medium heat for 1–2 minutes per side until lightly browned.
- 5Toast English muffins until golden. Place two halves on each plate. Top each with a slice of Canadian bacon.
- 6Place a poached egg on each muffin half. Spoon hollandaise generously over each egg — be lavish. Garnish with chives, a dusting of paprika and a crack of black pepper. Serve immediately.