How to make Eggs Benedict
- Make the hollandaise.
- Melt butter in a small pot over medium heat for 3-4 minutes, or till it’s foamy but not starting to brown.
- Place egg yolks and 2 tsp water in a blender.
- Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.
- Add lemon juice and cayenne.
Note: Feel free to adjust the amounts to taste, and season with salt and pepper.
- Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface to prevent it forming a skin.
- Set aside.
Note:It will keep at room temperature while you work.
- Poach the eggs.
- Fill a medium pot with 3 inches of water.
- Add vinegar, season with salt, and let simmer.
- Stir the water with a clockwise motion using the handle of aspatula.
- Gently crack an egg into the center of the pot.
- Let the water swirl around it and allow the white to envelop the yolk.
- Repeat with remaining eggs.
- Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water.
- Feel the white for firmness.
Note: If it's not quite done, slide it back in for another minute or so.
- Let cook until the whites are set, but the yolks are still runny.
- Remove eggs from the water once eggs are perfectly poached.
- Drain on a plate lined with paper towels or a clean kitchen towel.
- Set eggs aside.
- Toast English muffins until crisp and golden brown and sturdy enough to withstand the moisture of hollandaise and poached eggs.
- Cook Canadian bacon in a medium skillet over a medium–high heat until they turn golden brown and the edges turn crisp.
- Assemble the Benedict.
- Place eight halves of English muffin on a plate and butter them generously.
- Top each with a slice of Canadian bacon, ham or bacon, then a poached egg.
- Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
- Serve and enjoy!