Eggs Benedict

Nutrition · per serving

Steps

1. 1

   Set up first so the dish comes together quickly: split the English muffins, finely chop the chives, melt the butter for the hollandaise, and bring a wide saucepan of water to a gentle simmer for poaching. Keep the melted butter warm, not hot enough to brown.

   2, split in half English muffins10 g, finely chopped fresh chives115 g, melted and kept warm unsalted butter2 litres water
2. 2

   Make the hollandaise: in a heatproof bowl, whisk the egg yolks, lemon juice, water, Dijon mustard, salt, and cayenne until slightly lightened. Set the bowl over a pan of barely simmering water and whisk constantly for 1 to 2 minutes until warm and slightly thickened. Slowly drizzle in the warm melted butter while whisking continuously until the sauce is glossy and thick enough to coat the whisk. Remove from the heat and keep warm; if it thickens too much, whisk in a few drops of warm water.

   3 large egg yolks15 ml lemon juice15 ml water5 g Dijon mustard2 g, or to taste fine sea salt1 pinch cayenne pepper115 g, melted and kept warm unsalted butter
3. 3

   Toast and warm the base: heat a frying pan over medium heat. Add the 10 g butter, toast the English muffins cut-side down until golden, then transfer to warm plates. In the same pan, cook the Canadian bacon for about 1 minute per side, just until heated through and lightly browned at the edges.

   10 g, for toasting unsalted butter2, split in half English muffins4 slices (about 120 g) Canadian bacon
4. 4

   Poach the eggs: add the vinegar to the barely simmering water. Crack each egg into a small cup. Stir the water to create a gentle whirlpool, then slip in the eggs one by one. Poach for 3 to 3 1/2 minutes until the whites are set but the yolks still feel soft. Keep the water below a boil so the eggs stay neat and tender.

   15 ml white wine vinegar2 litres water4 large eggs
5. 5

   Lift the poached eggs out with a slotted spoon and briefly drain on a clean towel or paper towel so the muffins do not become soggy. Season lightly with black pepper.

   4 large eggsto taste black pepper
6. 6

   Assemble immediately: place 2 muffin halves on each plate, top each half with a slice of Canadian bacon, then a poached egg. Spoon the warm hollandaise generously over the eggs, letting some fall down the sides. Finish with chopped chives and a little more black pepper, and serve at once.

   2, split in half English muffins4 slices (about 120 g) Canadian bacon4 large eggs10 g, finely chopped fresh chivesto taste black pepper

Origin & History

Eggs Benedict is a classic American brunch dish most often linked to late-19th-century New York, though several origin stories compete for credit. Its defining combination of toasted English muffin, cured pork, poached egg, and hollandaise helped make it a hotel and restaurant staple across the United States.