Eggs Benedict
Toasted English muffins topped with Canadian bacon, poached eggs, blender hollandaise, dill and scallions.
Eggs Benedict layers crisp English muffins, browned Canadian bacon and soft poached eggs under a silky blender hollandaise. This American brunch classic makes 12 topped muffin halves for six people.
Instructions
- 1
Fill a small saucepan with 3–4 inches of cold water. Bring it to a gentle simmer, stir in the vinegar, then lower the heat so the water does not boil.
- 2
Crack one whole egg into a small bowl or spouted cup.
- 3
Hold the bowl close to the water and gently slip in the egg. If needed, use a spoon to nudge loose white toward the yolk.
- 4
Add up to three more eggs one at a time, leaving space between them.
- 5
Poach for 4 minutes, until the whites are set and the yolks remain runny.
4 min
- 6
Lift out the eggs with a slotted spoon and set them on a plate. Repeat in batches until all 12 eggs are poached.
- 7
Preheat the oven to 450 °F.
- 8
Split the English muffins and arrange all 12 halves on a large baking tray.
- 9
Toast the muffins for 2–3 minutes, until lightly golden, then set aside.
3 min
- 10
Blend the room-temperature egg yolks and strained lemon juice on medium speed.
- 11
Melt the butter in a small saucepan just until liquid, then transfer it to a heatproof spouted measuring cup.
- 12
Add the hot water to the yolk and lemon mixture and pulse to combine.
- 13
Run the blender on low and pour in the melted butter through the lid opening in a very slow, steady stream.
- 14
Add the salt, Dijon mustard, sugar and cayenne, then blend on high for 30 seconds or until smooth.
- 15
Heat a large skillet over medium-high heat, then reduce to medium. Brown the Canadian bacon for about 3 minutes per side.
6 min
- 16
Wash and dry the dill and scallions, then chop them finely.
- 17
Arrange the 12 toasted muffin halves on a serving platter.
- 18
Top each half with one slice of Canadian bacon, one poached egg, hollandaise and chopped herbs. Serve immediately.
Ago's Notes
- Keep the poaching water at a gentle simmer rather than a boil so the egg whites stay close to the yolks.
- Use room-temperature yolks and pour the melted butter into the running blender in a very slow stream so the hollandaise emulsifies.
- The ingredient quantities make 12 muffin halves; top each half with one slice of Canadian bacon and one poached egg.
- Serve immediately while the muffins and bacon are warm and the hollandaise is freshly blended.
- This recipe contains lightly cooked eggs. Use pasteurized eggs where appropriate and take extra care when serving people at higher risk of foodborne illness.
Assemble just before serving so the muffins stay crisp beneath the poached eggs and hollandaise.
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