Classic Eggs Benedict

Toasted English muffins and warm Canadian bacon hold a pair of gently poached eggs beneath smooth hollandaise. Cook the eggs in vinegar water at a bare simmer, then assemble at the table so the muffin faces stay crisp.

45 min

4 servings

Two Eggs Benedict portions show toasted muffins, Canadian bacon, poached eggs, hollandaise, and chives.

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

Equipment

Rimmed sheet pan · Toaster · Wide skillet · Two saucepans · Small heatproof bowl · Medium holding bowl · Whisk · Slotted spoon

Protect the yolks

Keep poaching water below a boil and remove eggs as soon as their whites set; a rolling boil can break the whites and cook yolks through.

Sauce at the end

Set the eggs on the toasted muffins only when everything is ready, then spoon over hollandaise just before serving.

Warm the base

01. Heat the oven to 200 F and warm a rimmed sheet pan inside while you split muffins and measure the sauce ingredients.

02. Toast muffin halves until golden, warm Canadian bacon for about 1 minute per side, then hold both on the warm pan in the oven.

Whisk the sauce

03. Whisk yolks, lemon juice, cold water, and cayenne over gently simmering water without letting the bowl touch it; lift the bowl if the yolks heat too quickly. Slowly add warm butter and salt, then hold the smooth sauce over warm, non-steaming water.

Poach gently

04. Bring poaching water and vinegar to a gentle simmer; keep the holding water warm and crack eggs into individual cups.

05. Slide 4 eggs into the barely simmering water and poach for 3 1/2 to 4 minutes, then lift them into the warm holding water.

06. Poach the remaining eggs for 3 1/2 to 4 minutes, keeping the water below a boil so the yolks stay runny.

07. Drain both batches with the slotted spoon; whisk the hollandaise smooth, adding a teaspoon of warm water only if it thickened.

Assemble and serve

08. Top each muffin half with Canadian bacon and a poached egg, spoon over hollandaise, scatter with chives, and serve at once.