Classic Eggs Benedict

Quick facts

Ingredients

• 4 English muffins, split
• 8 slices Canadian bacon
• 8 large eggs
• 1 tbsp white vinegar
• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted and warm
• 1/4 tsp kosher salt
• Pinch cayenne or paprika
• Chopped chives, optional

Step-by-step method

1. Whisk egg yolks and lemon juice in a heatproof bowl until slightly thickened.

2. Set bowl over barely simmering water and slowly whisk in warm melted butter until the sauce is smooth and thick. Season with salt and cayenne; keep warm, not hot.

3. Toast English muffins and warm Canadian bacon in a skillet.

4. Bring a wide pan of water to a gentle simmer and add vinegar. Crack each egg into a small cup, slide into water, and poach 3–4 minutes until whites are set and yolks remain soft.

5. Drain eggs briefly on paper towel.

6. Top each muffin half with Canadian bacon, a poached egg and hollandaise. Garnish with chives.

Tips for the best result

• Keep poaching water at a gentle simmer, not a rolling boil.
• If hollandaise gets too thick, whisk in 1 teaspoon warm water.
• Serve immediately after assembly.

Storage and reheating

Hollandaise is best fresh. Cooked components can be refrigerated separately for 1 day and reheated gently.

Approximate nutrition per serving

Approximately 520 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.