Eggs Benedict Recipe

Clarify/heat butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and warm but not boiling. Keep warm.

Whisk yolks

In a heatproof bowl (or the top of a double boiler), whisk 3 egg yolks with 1 tsp warm water and 1 tbsp lemon juice until combined.

Temper and cook

Place the bowl over gently simmering water (double boiler) making sure the bowl doesn't touch the water. Whisk continuously until the yolks thicken slightly and register about 160–165°F (they should ribbon from the whisk).

Emulsify butter

Very slowly drizzle the warm melted butter into the yolks while whisking constantly to form an emulsion. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen. Season with 1 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Keep warm near the stove (not over direct heat) until plating.

Parboil potatoes: Place diced potatoes in salted water and bring to a simmer. Cook 5–7 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry for a minute.

Sauté aromatics and crisp potatoes: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 2–3 minutes until translucent. Add the drained potatoes in a single layer, season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Cook without stirring for 4–5 minutes to develop crust, then stir and continue to cook until potatoes are golden and crisp, about 6–8 more minutes.

Finish: Taste and adjust seasoning. Stir in 1 tbsp chopped parsley if using and keep warm until ready to serve.

Toast and warm muffins: Split English muffins and butter each half lightly (about 1 tsp total). Toast in a skillet or toaster until golden. Keep warm.

Sear Canadian bacon: In a skillet over medium heat, add the 4 slices of Canadian bacon and sear about 1–2 minutes per side until lightly browned and heated through. Remove and keep warm.

Sauté spinach: In the same skillet, add 1 tbsp unsalted butter and melt. Add 3 cups fresh spinach, a pinch of 1/4 tsp salt and sauté just until wilted, about 1–2 minutes. Season with black pepper to taste and remove from heat. Divide spinach between the toasted muffin halves (place on top of each half).

Prepare poaching water: Fill a wide shallow pan with about 3 inches of water. Add 1 tbsp white vinegar and bring to a gentle simmer (small bubbles on the bottom), not a rolling boil.

Create a whirlpool and poach: Crack one egg into a small ramekin. Stir the water to create a gentle whirlpool and slip the egg into the center. Poach for 3 minutes for a soft runny yolk or 3.5–4 minutes for slightly firmer. Repeat with remaining eggs. Remove eggs with a slotted spoon and blot on paper towel to remove excess water.

Assemble: On each toasted English muffin half, place a portion of sautéed spinach, then a slice of seared Canadian bacon. Top each with a poached egg.

Sauce and garnish: Spoon a generous 2–3 tablespoons of warm Hollandaise over each egg (reserve any extra). Sprinkle chopped chives or parsley on top. Serve immediately with a portion of home fries on the side.