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Eggs Benedict
Poached eggs and Canadian bacon on English muffins, drowned in a silky, lemony hollandaise — the pinnacle of brunch.
20 mins
20 mins
2 people
American (classic brunch)
Eggs
Very fresh — fresher eggs poach better
4
Canadian bacon or ham
4 slices
English muffins
Split and toasted
2
White vinegar
For poaching water
2 tbsp
Egg yolks
For hollandaise
3
Unsalted butter
Clarified, warm
150g
Lemon juice
2 tbsp
White wine or water
1 tbsp
Cayenne
pinch
Salt
to taste
🍽️ Immersion circulator for hollandaise
→ Double boiler method
Double boiler gives full control over heat
Make hollandaise: whisk yolks and liquid over simmering water until thick and tripled in volume.
💡 Pro Tip: If the bowl gets too hot to touch — it's too hot. Eggs will scramble. Move off heat immediately.
Drizzle in warm clarified butter extremely slowly while whisking constantly.
💡 Pro Tip: Add butter one drop at a time initially. If you add too fast, the emulsion breaks.
Season with lemon, salt, cayenne. Keep warm (not hot) in a warm water bath.
💡 Pro Tip: Hollandaise must stay warm but will break if kept too hot. 55-65°C is the ideal range.
Poach eggs: simmering water with vinegar. Swirl gently, crack egg into a cup before sliding in.
💡 Pro Tip: Swirling creates a vortex that wraps whites around the yolk — restaurant technique for neat egg.
Assemble: toasted muffin → ham → drained poached egg → generous hollandaise.
💡 Pro Tip: Pat poached eggs with a clean cloth before plating — restaurants don't serve watery eggs.
- ✓Fresh eggs poach beautifully — older eggs spread all over
- ✓Add butter ONE DROP at a time initially when making hollandaise
- ✓Hollandaise breaks easily — keep it warm, not hot
- ✓Serve immediately — hollandaise waits for no one
- →With wilted spinach (Eggs Florentine variation)
- →With smoked salmon (Eggs Royale)
- →With a Bloody Mary