Eggs Benedict Recipe: Perfect Poached Eggs & Hollandaise
Eggs Benedict Recipe
Eggs Benedict Recipe
Ingredients
- 1 batch Hollandaise Sauce
- 2 English muffins (split in half)
- 4 tsp unsalted butter (for toasting muffins)
- 4 slices Canadian bacon (or thinly shaved ham, or crisp bacon)
- 4 large eggs (for poaching)
- 1 Tbsp white vinegar (for poaching eggs)
- cayenne pepper (for garnish)
- chives or dill (for garnish)
Instructions
Step 1
Grab a small saucepan and whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of cayenne until the mixture looks slightly frothy, about 30 seconds. Set the pan over low heat and whisk constantly for 2 to 3 minutes until the yolks thicken and turn a pale yellow — you'll know it's ready when the whisk leaves a trail that holds its shape for a second. Remove the pan from the heat and slowly drizzle in ½ cup of melted warm butter while whisking nonstop, until the sauce looks glossy and coats the back of a spoon. Keep it warm with the lid on, and if it starts to look clumpy or too thick, stir in a teaspoon of hot water at a time until it loosens up.
Step 2
Grab a medium saucepan and fill it about two-thirds full with water — you want enough depth to fully submerge an egg later. Add 1 tablespoon of white vinegar and set the pot over medium-high heat. Watch for tiny bubbles forming along the bottom and edges of the pot, which means you've hit that sweet spot just before a full boil. Once you see those first wisps of steam and the water starts to shimmer, reduce the heat to medium-low so it stays at a gentle simmer. You'll know it's ready when the surface moves in lazy ripples rather than rolling bubbles. Keep it there while you prep everything else — this steady heat is your insurance policy for silky, well-shaped poached eggs.
Step 3
Grab a large skillet and set it over medium heat — you want it nice and warm before anything goes in. Add your Canadian bacon or ham in a single layer, giving each piece a little space so it can actually brown instead of steaming. Let it cook undisturbed for about 2 to 3 minutes per side, until you see a deep golden color forming around the edges. Once it's hot all the way through and looking gorgeous, scoop it onto a plate and cover loosely with foil to keep it cozy while you move on to the eggs.
Step 4
Grab your English muffins and split them in half with a fork — you want those nooks and crannies ready to catch all that runny yolk later. Melt 2 teaspoons of butter in your skillet over medium heat, then place the muffins cut-side down. Let them toast for about 3 to 4 minutes, until the edges turn golden and the cut side gets a nice crispy crust. Pull the skillet off the heat and leave the muffins right where they are — they'll stay warm and toasty while you finish up the rest of your Benedict.
Step 5
Crack each egg into a small ramekin or cup first — this gives you more control when sliding them into the water. Bring a medium saucepan of water to 180°F over medium heat, then add a splash of white vinegar; you want the water barely simmering with small bubbles, not a rolling boil. Gently slide one egg at a time into the water, keeping the ramekin close to the surface, and let each egg cook undisturbed for 3 to 4 minutes. You'll know they're done when the whites are set but the yolks still jiggle slightly when you nudge the pan — use a slotted spoon to lift them out and drain on a paper towel while you finish the rest.
Step 6
We're in the home stretch now. Line up your four plates and lay the toasted English muffin halves on each one, cut-side facing up so those nooks and crannies can catch all that sauce later. Divide your Canadian bacon or ham between the muffins, folding the slices slightly so they nestle nicely. Gently slide a poached egg onto each muffin—don't worry if it's not perfectly round, rustic is charming here. Now comes the good part: ladle about ¼ cup of warm hollandaise sauce over each egg, letting it cascade down the sides like a golden waterfall. Finish with a pinch of cayenne pepper for a little kick and a sprinkle of fresh chives for color. Serve these beauties right away while the yolk is still runny and the sauce is silky.
Nutrition Information
My Tip
For the silkiest poached eggs, crack each egg into a small ramekin first, then gently slide it into the barely simmering water—this keeps the whites intact instead of swirling everywhere.
Leftovers
Eggs Benedict doesn't keep well assembled, so store components separately. Keep the Hollandaise in a small glass jar in the fridge for up to 2 days—it thickens as it chills, which actually helps it cling to the muffin when you reheat. The poached eggs are best eaten fresh, but if you must, refrigerate them in a bowl of cold water for up to 24 hours to keep them tender. To reheat, toast the English muffin halves until crisp, warm the Canadian bacon in a skillet, and gently reheat the eggs in simmering water for 30 seconds. Whisk the Hollandaise with a teaspoon of warm water over low heat until it loosens up, then spoon it over the top.
Make It Your Own
Swap the Canadian bacon for sautéed spinach and a slice of tomato to make it vegetarian-friendly — you'll still get that savory, satisfying bite with the runny yolk doing all the heavy lifting.