Eggs Benedict
Ingredients
- 8 large eggs, room temperature
- 8 oz Canadian bacon, sliced 1/4-inch thick
- 4 English muffins, split
- 3 egg yolks
- 6 oz unsalted butter, clarified and kept warm
- 1 tbsp fresh lemon juice
- 1/4 tsp cayenne pepper
- 1/4 tsp fine sea salt
- 2 tbsp white vinegar
- 1 tsp kosher salt for poaching water
- Fresh tarragon leaves for garnish
- Cracked black pepper to taste
Instructions
- Clarify butter by melting 8 oz unsalted butter over medium-low heat, skimming foam, then pouring off the clear golden liquid into a measuring cup, discarding the milk solids. Keep at 120°F.
- Whisk 3 egg yolks with 1 tbsp fresh lemon juice in a heatproof bowl. Set over a pot of simmering water (bowl should not touch water), whisking constantly until yolks reach 160°F and become pale and thick, about 4-5 minutes.
- Remove bowl from heat and slowly drizzle in warm clarified butter while whisking continuously until sauce is emulsified and reaches 125°F. Season with 1/4 tsp cayenne and 1/4 tsp fine sea salt. Set hollandaise aside but keep warm (not hot).
- Bring a shallow pot of water to 180°F (below simmer), add 2 tbsp white vinegar and 1 tsp kosher salt. Create gentle whirlpool with a spoon, crack 2 eggs into small cup, slide into center, poach 3-4 minutes until whites are set but yolk jiggles slightly. Remove with slotted spoon to paper towel. Repeat with remaining 6 eggs, working in batches of 2.
- While eggs poach, lightly toast split English muffins until golden. Pan-sear Canadian bacon slices over medium-high heat for 1 minute per side until edges crisp and char slightly.
- Arrange toasted muffin halves on warm plates. Layer 1 slice Canadian bacon on each muffin, then top with 1 poached egg. Spoon approximately 1.5 oz warm hollandaise over each egg, allowing it to cascade down sides.
- Garnish immediately with fresh tarragon leaves and cracked black pepper. Serve within 2 minutes while muffins remain warm and hollandaise coats the eggs.
Inspired by Charlie Loomis’s winning eggs benedict. This is a plausible recreation, not the chef’s original recipe.