Ingredients

3 egg yolks (from large eggs, 55-60g / 2 oz each)

1/4 tsp cayenne pepper (or white pepper)

1/4 tsp salt

1 1/2 tbsp lemon juice (plus more to taste)

1 1/2 tbsp water (plus more as needed)

175g / 1 1/2 sticks unsalted butter (cut into 1.5 cm / 1/2″ cubes)

8 large eggs (fridge cold)

8 slices bacon (streaky, Canadian, or other)

200g / 7oz shaved or sliced ham (about 16 slices)

250g / 8oz smoked salmon slices (at room temperature)

4 English muffins, split (or 8 slices other bread, or 4 brioche rolls)

1 tbsp each chives and parsley (roughly chopped, for garnish)

Instructions

Step 1: Preheat the oven to 50°C/120°F. Cook the bacon in a little oil or butter to your liking. Transfer cooked bacon to a small baking pan, cover with foil, and keep warm in the oven. If using ham, cover and place it in the oven to warm slightly. Lightly toast the English muffins and keep warm on a rack in a tray.

Step 2: Make the hollandaise sauce by placing the egg yolks in a tall narrow jug that fits a stick blender. Add water, lemon juice, cayenne pepper, and salt, then blitz briefly to combine. Melt the butter until hot but not boiling, let it settle for 15 seconds, then slowly pour the butter in a thin stream into the yolks while blending on high. Leave behind about 1 1/2 tbsp of the milky whites. Once combined, the sauce should be thick, creamy, and pale yellow. Blitz for another 10 seconds, moving the blender up and down. If too thick, add warm water teaspoon by teaspoon until the sauce coats but is pourable. Transfer to a bowl, cover, and keep warm.

Step 3: Prepare the poached eggs by cracking each egg into a small strainer over a bowl to remove the watery whites. Transfer each strained egg to a separate teacup. Bring a large pot of water to a boil then reduce heat to maintain tiny bubbles but no large surface bubbles. Submerge each teacup into the water to gently roll the egg out onto the base of the pot, minimizing drop distance. Add all eggs within 15 seconds.

Step 4: After 20 seconds, gently turn each egg upside down using a slotted spoon to promote even cooking. Poach for 1 1/2 minutes total, turning again after 1 minute. The whites should be soft but set, and the yolks runny. Remove eggs with a slotted spoon and drain briefly on paper towel for 15 seconds without leaving too long to prevent sticking.

Step 5: Assemble by placing two English muffin halves on each plate. Top with ham, bacon, or smoked salmon, followed by a poached egg. Spoon hollandaise sauce over the eggs and garnish with chopped parsley and chives. Serve immediately for the best experience.

Tips & Variations

Use freshly squeezed lemon juice for the hollandaise for the best flavor balance.

To make a vegetarian version, substitute ham and bacon with sautéed spinach or grilled tomatoes.

If you don’t have a stick blender, you can whisk the hollandaise sauce over a gentle double boiler, but a blender makes the process easier and foolproof.

Warming the plates before serving helps keep your eggs Benedict hot longer.

Storage

Eggs Benedict is best enjoyed fresh. If you have leftovers, store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the hollandaise sauce gently over warm water, and warm the muffins and meat in the oven. Poached eggs do not reheat well and are best made fresh.

FAQs

Can I prepare hollandaise sauce in advance?

Yes, you can make hollandaise sauce up to a few hours ahead and keep it warm covered at room temperature. Reheat gently over warm water if needed, but avoid overheating to prevent curdling.

What’s the best way to poach eggs to get a neat shape?

Straining the eggs to remove watery whites and gently sliding them into barely simmering water helps achieve a tidy shape. Turning the eggs midway through cooking promotes even cooking and helps form a neat, rounded poached egg.