Ingredients:

  • 3 large egg yolks (50g)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 teaspoon Dijon mustard (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon ground white pepper (1.25ml)
  • 1/2 cup (113g) unsalted butter, melted and kept warm (113g)
  • 4 large eggs (200g)
  • 2 tablespoons white vinegar (30ml)
  • Pinch of salt
  • 2 English muffins, split (150g)
  • 2 tablespoons unsalted butter, softened (28g)
  • 4 slices Canadian bacon (back bacon), or ham (100g)
  • Fresh parsley, chopped (optional)
  • Smoked paprika (optional)

Instructions:

  1. Combine egg yolks, lemon juice, mustard, salt, and pepper in the heatproof bowl.
  2. Place the bowl over a simmering pot of water (double boiler). Ensure the bowl doesn't touch the water.
  3. Whisk constantly until the mixture thickens and becomes pale yellow (about 3-5 minutes).
  4. Slowly drizzle in the warm, melted butter while whisking continuously, creating an emulsion.
  5. Remove from heat. Cover and keep warm in a safe place to avoid overheating.
  6. Split the English muffins in half.
  7. Spread each half with softened butter.
  8. Toast until golden brown.
  9. Lightly pan-fry or grill the Canadian bacon slices until heated through and slightly browned (about 2-3 minutes per side).
  10. Fill a medium saucepan with about 3 inches of water. Add vinegar and salt. Bring to a simmer.
  11. Crack each egg into a small bowl.
  12. Create a gentle whirlpool in the simmering water.
  13. Carefully slide each egg into the whirlpool.
  14. Cook for 3-4 minutes, or until the whites are set but the yolks are still runny. These poached eggs are the heart of eggs benedict.
  15. Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
  16. Place the toasted English muffin halves on plates.
  17. Top each half with a slice or two of Canadian bacon.
  18. Carefully place a poached egg on top of the bacon.
  19. Generously spoon the hollandaise sauce over the eggs. This is what makes the eggs benedict rich and delicious.
  20. Garnish with chopped parsley and/or a sprinkle of smoked paprika (optional).
  21. Serve immediately. Enjoy your homemade eggs benedict!