Entree: United States – New York City – Eggs Benedict (Poached eggs and cured pork on toasted English muffins finished with a rich emulsified butter and lemon hollandaise)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 English muffins
- 8 large eggs for poaching, approx. 1.75 oz (50 g) each
- 4 large egg yolks for hollandaise, approx. 0.6 oz (18 g) each
- 8 slices Canadian bacon, approx. 1.5 oz (42 g) each
- 8 tbsp (113 g) unsalted butter, divided (about 4 tbsp / 57 g for hollandaise, 4 tbsp / 57 g for frying/toasting)
- 1 tbsp (15 ml) fresh lemon juice, plus extra to taste
- 1 tbsp (15 ml) white or cider vinegar
- 1/2 tsp (2.5 g) kosher salt, divided
- Freshly ground black pepper to taste
- Pinch cayenne pepper or smoked paprika for hollandaise
- 2 tbsp (8 g) chopped fresh chives for garnish (optional)

Instructions

1. Split English muffins and toast or butter in a skillet over medium heat until golden; keep warm.
2. Bring a wide saucepan of water to a gentle simmer, add vinegar. Stir to create a slight whirlpool, then carefully slide in 8 large eggs one at a time and poach 3–4 minutes for runny yolks. Remove with a slotted spoon to a paper-towel-lined plate and keep warm.
3. Meanwhile, heat 2 tbsp (28 g) butter in a skillet over medium-high heat and brown the Canadian bacon slices 1–2 minutes per side until warmed and slightly crisp. Keep warm.
4. For the hollandaise, set a heatproof bowl over (not touching) simmering water to form a double boiler. Whisk 4 large egg yolks with 1/2 tsp (2.5 g) salt and 1 tbsp (15 ml) lemon juice until slightly thickened.
5. Very slowly whisk in 4 tbsp (57 g) melted butter in a thin stream until the sauce emulsifies and thickens. If too thick, whisk in 1–2 tsp warm water. Season with a pinch of cayenne and black pepper, and adjust lemon and salt to taste. Keep warm but do not overheat or the sauce will split.
6. Assemble: place a toasted English muffin half on each plate, top with a slice of Canadian bacon, a poached egg, and spoon hollandaise over the top. Garnish with chopped chives and a grind of black pepper. Serve immediately.