Secret to the best Classic Eggs Benedict in 5 steps
Craving the perfect Classic Eggs Benedict? Our easy recipe has foolproof poached eggs and a simple hollandaise sauce. Learn the secret.
Ingredients
- For the Foolproof Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice freshly squeezed
- ½ cup unsalted butter melted and hot
- 1 pinch cayenne pepper
- Salt to taste
- For the Eggs and Assembly:
- 8 large eggs as fresh as possible
- 2 tsp white vinegar
- 4 English muffins split in half
- 8 slices Canadian bacon or thick-cut ham
- 2 tbsp fresh chives finely chopped, for garnish
Instructions
- Step 1: Make the Foolproof Hollandaise Sauce (The Secret). The secret to a no-fail hollandaise is using a blender. Combine the egg yolks, lemon juice, a pinch of salt, and cayenne pepper in your blender. Blend on medium-low for about 5-10 seconds until just combined. Melt the butter in a small saucepan or microwave until it's hot and bubbling. With the blender running on low speed, VERY slowly stream the hot butter into the yolk mixture. Continue blending until the sauce thickens and becomes pale yellow and creamy, about 30-45 seconds. Set aside in a warm place.
- Step 2: Prepare the Base. While you work on the eggs, prepare the base. Toast the 8 English muffin halves until they are golden brown and slightly crisp. In a medium skillet over medium heat, cook the Canadian bacon slices for 1-2 minutes per side, just until they are heated through and slightly browned at the edges. Place two muffin halves on each of the four serving plates and top each with a warm slice of Canadian bacon.
- Step 3: Poach the Eggs Perfectly. Fill a medium pot or a deep skillet with about 3-4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat – you should see small bubbles rising, but it should not be at a rolling boil. Crack each egg into a separate small bowl or fine-mesh sieve (this helps create a tighter shape). Gently slide one or two eggs at a time into the simmering water. Cook for exactly 3 minutes for a firm white and a runny yolk. Do not overcrowd the pot.
- Step 4: Assemble the Benedict. Using a slotted spoon, carefully lift each poached egg out of the water. Gently dab the bottom of the spoon on a paper towel to remove any excess water. Carefully place one poached egg on top of each slice of Canadian bacon resting on the toasted English muffin halves.
- Step 5: Sauce, Garnish, and Serve Immediately. Give your warm hollandaise sauce a quick whisk. Generously spoon the sauce over each poached egg, allowing it to cascade down the sides. Sprinkle with finely chopped fresh chives for color and a mild onion flavor. Serve immediately for the best experience.
Notes
Chef's Notes: The freshness of your eggs is critical for poaching; older eggs have runnier whites that will spread out in the water. If your hollandaise sauce 'breaks' or separates, don't panic! Just whisk in a teaspoon of very hot water until it becomes smooth again. This dish is best enjoyed right away as the components don't hold well.
Variations: Swap Canadian bacon for smoked salmon (Eggs Royale) or wilted spinach (Eggs Florentine). A dash of hot sauce in the hollandaise adds a nice kick.
