⏤ The Recipe
Eggs Benedict.
Eggs Benedictis my favorite breakfast of all time, and it’s surprisingly simple to make! I start with buttered and toasted English muffins, then add nice fatty salmon, poached eggs, and finish with lots of homemade hollandaise sauce to take it over the top.
Prep
15m
Cook
15m
Total
30m
Serves
2
⏤ The Story
Eggs Benedictis my favorite breakfast of all time, and it’s surprisingly simple to make! I start with buttered and toasted English muffins, then add nice fatty salmon, poached eggs, and finish with lots of homemade hollandaise sauce to take it over the top.
Admittedly, I’m not the biggest fan of eggs on their own. You won’t catch me whipping upscrambled eggsor aFrench omelettefor myself very often. However, everything changes once you add a little hollandaise sauce. There’s just something about the rich flavor and creamy texture that completely wins me over.
I’ve been making my go-to eggs Benedict recipe for years, and have simplified the technique to make it quick, approachable, and failproof. In this post, I’ll walk you through the exact steps I’ve shared with thousands of others online so you can recreate this brunch favorite at home.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For Poached Eggs
- 1
Set a fine mesh sieve over a small bowl, and crack an egg over the fine mesh sieve.
- 2
Strain any thin, excess egg white into the bowl, and discard.
- 3
Transfer the egg into a small dish, and repeat the process with the other egg(s). Set aside.
- 4
Bring a large saucepan of water to a simmer, and add the vinegar, stirring counterclockwise or clockwise to create a vortex.
- 5
Gently tip the eggs into the water, stirring gently if needed to maintain the vortex.
- 6
Cook for three to four minutes, or until the whites are fully set, but the yolk is still runny.
- 7
Remove the eggs using a spider or a slotted spoon and place on a greased baking sheet.
For the Hollandaise Sauce
- 1
In a medium mixing bowl, add egg yolks and lemon juice, and whisk until doubled in volume, two to three minutes.
- 2
Place over a pot of simmering water (no more than one inch), and slowly stream in butter, whisking continuously, until the sauce has doubled in volume.
- 3
Season with salt, and remove from the heat.
For Serving
- 1
Place the toasted halves of the English muffins onto a plate.
- 2
Top with smoked salmon, poached egg, hollandaise, smoked paprika and chives.
- 3
Serve immediately.
⏤ Chef's Notes
Storage:Transfer the hollandaise sauce to an airtight container, and store it in the refrigerator for up to two days. To serve, reheat it gently in a small saucepan on the stove, stirring frequently, and adding a splash of water as needed.Poach the eggs an hour in advance, and transfer them to a bowl of ice water to stop the cooking process. To reheat, gently drop them back in simmering water for 15 to 30 seconds or just until warm.
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