Eggs Benedict

Introduction

Mastering Eggs Benedict is the ultimate test of your breakfast skills, bringing together a perfect poached egg, rich Hollandaise sauce, and crispy, savory meat on a toasted base. It’s a restaurant-worthy classic you can bring to your own brunch table. This guide will walk you through every element to ensure delicious, impressive results every time.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 4 slices of Canadian bacon (or 8 slices bacon)
• 4 large eggs
• 2 teaspoons white vinegar
• 2 English muffins
• Salted butter
• 2 tablespoons chopped parsley (for garnish)
• 10 tablespoons unsalted butter (melted)
• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Dash of cayenne pepper or tabasco

Instructions

1. Prepare the Hollandaise: In a heatproof bowl, whisk together the 3 egg yolks, lemon juice, salt, and a dash of cayenne or tabasco. Place the bowl over a saucepan of gently simmering water (double boiler method), ensuring the bowl does not touch the water. While constantly whisking, slowly drizzle in the 10 tablespoons of melted unsalted butter until the sauce is thick and creamy. Remove from heat, cover, and keep in a warm place.
2. Cook the Meat: In a skillet over medium heat, cook the Canadian bacon (or bacon slices) until heated through and slightly crispy. Set aside and keep warm.
3. Poach the Eggs: Fill a deep skillet or saucepan with a few inches of water. Add the 2 teaspoons of white vinegar and bring to a bare simmer (small bubbles, not a rolling boil). Crack each of the 4 large eggs into a small cup and gently slide them into the water. Cook for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
4. Toast the Muffins: Split the 2 English muffins in half and toast until golden brown. Spread lightly with salted butter.
5. Assemble: Place two toasted muffin halves on each plate. Top each half with a slice of Canadian bacon (or two slices of bacon). Carefully place a poached egg on top of each meat slice. Spoon a generous amount of Hollandaise sauce over each egg.
6. Serve: Garnish immediately with the chopped parsley and serve right away.

Variations

1. Eggs Florentine: Replace the Canadian bacon with a layer of sautéed fresh spinach.
2. Avocado Benny: Add a few slices of creamy avocado underneath the poached egg for a fresh, modern twist.
3. Open-Faced Sandwich: For a heartier version, skip the English muffin and serve the components on a toasted, buttered thick slice of sourdough or brioche.
4. Smoked Salmon Eggs Benedict (Eggs Royale): A classic variation where the Canadian bacon is swapped for slices of smoked salmon.

Tips for Success

1. Fresh Eggs are Key: Use the freshest eggs possible for poaching, as they hold their shape better with tighter, firmer whites.
2. Manage Your Heat: Keep the water for poaching at a gentle simmer, not a boil, to prevent the eggs from becoming tough and ragged. For the Hollandaise, whisk constantly over low, indirect heat to avoid scrambling the yolks.
3. Timing is Everything: Have all your components ready before you poach the eggs. Toast the muffins, cook the meat, and make the sauce first, as poached eggs should be served immediately.
4. Rescue a Broken Sauce: If your Hollandaise starts to separate or look grainy, whisk in 1-2 teaspoons of hot water to bring it back together.

Storage & Reheating

Hollandaise and poached eggs are best enjoyed immediately. Leftover components can be stored separately in airtight containers in the refrigerator for up to 2 days. To reheat, place poached eggs in hot water for 60 seconds. Gently reheat Hollandaise in a double boiler, whisking in a splash of warm water to restore consistency.

FAQ

Can I make the Hollandaise sauce ahead of time?

It’s not recommended, as it is best served fresh. If you must, you can keep it warm in a thermos for about an hour. Reheating requires gentle heat to avoid separation.

What if I don’t have a double boiler for the sauce?

Use a heatproof bowl set snugly over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Why do I add vinegar to the poaching water?

The vinegar helps the egg whites coagulate faster, resulting in a neater, more compact poached egg with less wispy white strands.

My Hollandaise sauce broke. Can I fix it?

Yes. Start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it. Alternatively, whisk in a teaspoon of hot water at a time until it emulsifies again.

Can I use regular bacon instead of Canadian bacon?

Absolutely. The recipe allows for it—simply use 8 slices of regular bacon in place of the 4 slices of Canadian bacon.

How do I poach multiple eggs at once for a crowd?

Poach in batches, or use a larger pan and carefully slide in multiple eggs, giving them a little space. Using a slotted spoon to gently nudge the whites together can help.