Classic Eggs Benedict is a composed brunch dish of poached eggs, Canadian bacon, and toasted English muffins topped with warm hollandaise sauce. Success depends on mastering three components: perfectly poached eggs (3 minutes in simmering vinegar water), silky hollandaise made by slowly drizzling butter into egg yolks, and properly toasted muffins.
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Bring 16 cups water to a boil in a tall 6-quart saucepan over high heat. Add vinegar and 2 tsp. salt, lower heat to medium, and bring to a simmer.
Heat oil in a 12" skillet over medium-high heat; add bacon; cook, turning once, until lightly browned, about 3 minutes. Remove skillet from heat.
Combine yolks, lemon juice, 4 tsp. warm water, Tabasco, and remaining salt in a blender; turn to medium speed and slowly drizzle in butter to make the hollandaise. Transfer to a bowl; set aside, covered.
Swirl simmering water with a spoon to create a whirlpool. Carefully slide each egg into water; poach until just firm, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate. Divide muffin halves between 4 plates; top each half with 1 slice of bacon and 1 egg. Spoon 2-3 tbsp. sauce over each egg. Sprinkle with paprika or cayenne
Poached eggs and hollandaise are best served immediately. Hollandaise can be held covered at room temperature for up to 1 hour but should not be refrigerated or reheated; Canadian bacon and muffins may be prepared ahead and gently warmed before assembly.
6-quart saucepan (tall, for poaching) · 12-inch skillet · blender (for hollandaise) · slotted spoon · paper towels
Vinegar helps the egg whites set quickly and hold their shape during poaching. Use 2 cups distilled white vinegar in 16 cups water brought to a simmer.
Hollandaise is best made fresh just before serving, but you can make it up to 1 hour ahead and keep it covered at room temperature. Do not refrigerate or reheat it.
Poach for about 3 minutes until the whites are just firm but the yolk remains runny. Use a slotted spoon to lift the egg—the white should be set.
Smoked salmon, regular bacon, or sautéed spinach (Eggs Royale or Eggs Florentine) work well as alternatives.
Yes, the recipe serves 4. Scale all ingredients proportionally, keeping the poaching water ratio the same: about 1 part vinegar and salt to 8 parts water.
