Eggs Benedict

Poached eggs and Canadian bacon on toasted English muffins with homemade hollandaise.

Ingredients

• 4 Large Eggs Plus 4 Large Egg Yolks
• 4 Slices Canadian Bacon
• 2 English Muffins
• ½ tsp Freshly Squeezed Lemon Juice
• 2 Tbsp Plus 1 tsp White Vinegar
• 4 Tbsp Salted Butter
• Pinch of Paprika
• ½ tsp Kosher Salt
• ¼ tsp Coarse Ground Black Pepper

Method

1. PREPARE THE WATER: Heat 4–6 qts water over medium heat and hold at 180–190°F for at least 2 minutes. Add 2 Tbsp white vinegar. Separately, bring a few inches of water in a medium saucepan to a gentle simmer.
2. THICKEN THE YOLKS: In a medium mixing bowl, whisk the 4 egg yolks with the remaining 1 tsp vinegar for 1 minute. Set the bowl over the simmering saucepan without letting its bottom touch the water. Whisk constantly for 3–4 minutes, until pale and thickened.
3. FINISH THE HOLLANDAISE: Melt the butter in the microwave in 15-second increments. Slowly stream it into the yolks while whisking vigorously. Once incorporated, whisk in the lemon juice, salt and pepper.
4. TOAST THE MUFFINS: Toast the English muffin halves until golden. Place a slice of Canadian bacon on each half and toast for another 2 minutes.
5. POACH THE EGGS: Crack each whole egg into a small sieve to drain loose whites, then transfer to a small bowl. Swirl the poaching water with a slotted spoon and gently slide each egg into the center. Add all four promptly so they finish together. Poach for 3–5 minutes, depending on your preferred firmness.
6. ASSEMBLE: Lift out the eggs with a slotted spoon and drain briefly. Place on the muffins and bacon, spoon over hollandaise and sprinkle with paprika.