Target: 6 × 4 inches · landscape

Classic Eggs Benedict

45 min · 4 servings

Ingredients

□ 4 English muffins

□ 8 slices Canadian bacon

□ 8 large eggs, for poaching

□ 3 large egg yolks, for hollandaise

□ 1 tablespoon fresh lemon juice

□ 1 tablespoon cold water, for hollandaise

□ 1/2 cup unsalted butter, melted and warm

□ 1/4 teaspoon fine salt

□ 1/8 teaspoon cayenne pepper

□ 2 tablespoons finely chopped fresh chives

□ 10 cups water, for poaching

□ 1 tablespoon distilled white vinegar, for poaching

□ 3 cups warm water at about 120 F, for holding the first egg batch

Directions

1. Warm the oven to 200 F. Toast split English muffins and warm Canadian bacon; hold both on a warm sheet pan.

2. Whisk yolks, lemon, water, and cayenne over gentle steam; slowly add warm butter and salt. Keep sauce warm, then bring vinegar water to a gentle simmer.

3. Poach 4 eggs at a time for 3 1/2 to 4 minutes; hold the first batch in warm water while the rest cook.

4. Drain eggs, whisk sauce smooth, and assemble muffins with bacon, eggs, hollandaise, and chives just before serving.

Cook’s note: Hold hollandaise over warm, non-steaming water; lift it if it thickens quickly.