Eggs Benedict
A toasted English muffin topped with Canadian bacon, a perfectly poached egg, and silky hollandaise sauce. The runny yolk breaks into the warm sauce — this is brunch done right, and it's why people wait in line.
Instructions
- 1
Make the hollandaise first so it's ready. Whisk egg yolks in a heatproof bowl over barely simmering water (not touching the bowl). Whisk constantly for 2-3 minutes until they're pale and thick. Remove from heat.
- 2
Slowly drizzle warm melted butter into the yolks while whisking constantly. Start with a few drops, build up gradually — too fast and it breaks. Keep whisking until all butter is incorporated and the sauce is smooth and creamy.
- 3
Whisk in lemon juice, Cayenne, and salt. Taste and adjust seasoning. If the sauce gets too thick, whisk in a touch of warm water. Set aside in a warm spot (not hot) until you're ready to plate.
- 4
Toast the English muffin halves until golden and crisp. Warm the Canadian bacon in a dry skillet for about 1 minute per side, just to heat through.
- 5
Bring a pot of water to a gentle simmer. Add vinegar (it helps set the egg white). Crack an egg into a small cup, then gently slide it into the water. It should set into a loose oval shape. Poach for 3-4 minutes until the white is set but the yolk is still soft — use a slotted spoon to test it gently.
- 6
Assemble immediately: toasted muffin, Canadian bacon on top, then the poached egg, then a generous spoonful of hollandaise. Serve at once while everything is warm and the yolk is still runny in the center.
Nutrition per serving
Chef's Notes
- Hollandaise breaks easily — keep it warm but not hot. If it separates, whisk in a tablespoon of cold water off heat to bring it back together.
- Poach eggs in barely simmering water with a splash of vinegar. The vinegar helps the white set without cooking the yolk hard. A gentle simmer, not a rolling boil.
- Assemble everything at the last second. Toast, then Canadian bacon, then egg, then sauce. Cold components and warm sauce don't play well together.
About This Dish
Eggs Benedict was invented in the 1860s at Delmonico's in New York City, though the exact creator is debated. Some say it came from a hungover patron asking the kitchen to make something special; others credit a regular diner. Either way, the combination of toasted English muffin, cured ham, poached egg, and hollandaise became the gold standard for American brunch — elegant, rich, and worth the technique.