American
Eggs Benedict
A classic American brunch plate with toasted English muffins, seared Canadian bacon, tender poached eggs, and warm lemony hollandaise. The sauce is made the traditional way over gentle heat for a silky finish.
Watch it madeGordon Ramsay · 4:35
Ingredients
- Large eggs, for poaching4
- Large egg yolks3
- Unsalted butter10 tbsp
- Fresh lemon juice1 tbsp, plus more to taste
- Cold water1 tbsp
- Cayenne pepper1 pinch
- Kosher saltto taste
- White vinegar1 tbsp
- English muffins2, split
- Canadian bacon4 slices
- Unsalted butter, for muffins1 tbsp
- Chives or parsley, finely chopped1 tsp
Method
- Melt the 10 tbsp butter gently in a small saucepan, then keep it warm; skim off foam if desired.
- Bring a saucepan with 1 inch of water to a bare simmer and set a heatproof bowl over it, making sure the bowl does not touch the water.
- Add the egg yolks, 1 tbsp cold water, and a pinch of salt to the bowl and whisk constantly until thick, pale, and slightly increased in volume, about 2 to 3 minutes.
- Slowly drizzle in the warm melted butter while whisking constantly, adding it a few drops at first and then in a thin steady stream, until the hollandaise is thick and glossy.
- Whisk in the lemon juice and cayenne, adjust salt to taste, and keep the hollandaise warm off the heat over barely warm water, whisking occasionally.
- Fill a wide skillet or saucepan with about 3 inches of water, add the vinegar, and bring to a gentle simmer.
- Crack each of the 4 eggs into separate small cups or ramekins.
- Stir the simmering water gently to create a light swirl, slide in the eggs one at a time, and poach until the whites are set and yolks remain soft, about 3 to 4 minutes.
- Lift the poached eggs with a slotted spoon and drain them briefly on a clean kitchen towel.
- Meanwhile, toast the split English muffins until golden and spread the cut sides with 1 tbsp butter.
- Sear the Canadian bacon in a skillet over medium heat until lightly browned and hot, about 1 to 2 minutes per side.
- Place two toasted muffin halves on each plate, top each half with a slice of Canadian bacon, then a poached egg.
- Spoon warm hollandaise generously over each egg and finish with chopped chives or parsley and a tiny pinch of cayenne if desired.
Common questions
Can I substitute the Canadian bacon in Eggs Benedict?
Yes. Try thick-cut ham, seared prosciutto, smoked salmon, sautéed spinach, or roasted tomato slices. Choose something savory and not too wet so the muffin stays crisp and the hollandaise doesn’t slide off.
How do I time Eggs Benedict so everything finishes at once?
Start the hollandaise first, then toast the muffins and warm the Canadian bacon. Poach the eggs last, about 3 to 4 minutes. As soon as the whites set, assemble immediately and serve while everything is hot.
Why did my hollandaise break or turn greasy?
The butter was likely added too fast, or the yolks got too hot. Whisk the butter in very slowly, keep the bowl over barely simmering water, and remove it from heat if it starts to look oily or separated.
Can I make hollandaise or poached eggs ahead of time?
Hollandaise is best fresh but can be held warm for about 30 minutes over barely warm water, whisking occasionally. Poached eggs can be made ahead, chilled in ice water, and reheated briefly in hot water before serving.
What’s the best way to serve Eggs Benedict without soggy muffins?
Toast the English muffins well and butter them lightly if desired. Drain poached eggs thoroughly before plating, and assemble right before serving. A sprinkle of chives or parsley adds freshness and helps finish the dish cleanly.