Eggs Benedict with Hollandaise

Ingredients (Serves 2; 2 muffin halves per person)

For the Eggs Benedict:

• 4 large pasteurized shell eggs if serving soft yolks; otherwise cook ordinary eggs until both yolks and whites are firm
• 2 English muffins, split and toasted
• 4 slices fully cooked Canadian bacon or ham
• 1 tablespoon white vinegar (for poaching water)
• Chopped chives or parsley, for garnish (optional)

For the Hollandaise Sauce:

• 3 large pasteurized egg yolks (or the equivalent pasteurized yolk product according to its label)
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 cup (1 stick) unsalted butter, melted and warm
• Salt, to taste
• Pinch of cayenne or paprika (optional)

Instructions

1. Make the Hollandaise Sauce:

• In a heatproof bowl, whisk the egg yolks and lemon juice until slightly thickened and pale.
• Place the bowl over a saucepan of gently simmering water (double boiler method), making sure the bowl doesn’t touch the water.
• Slowly drizzle in the warm melted butter while whisking constantly, until the sauce thickens and becomes smooth.
• Remove from heat, season with salt and a pinch of cayenne or paprika. Make the sauce just before serving and use promptly; do not leave it sitting warm while preparing the rest of brunch.

2. Cook the Canadian Bacon:

• In a skillet over medium heat, sear the Canadian bacon slices for 1–2 minutes per side, until golden and heated through. Set aside.

3. Poach the Eggs:

• Fill a medium saucepan with 2–3 inches of water. Bring to a gentle simmer and add the vinegar.
• Crack each egg into a small cup or ramekin. Stir the water to create a gentle whirlpool, then carefully slide in the eggs one at a time.
• For pasteurized shell eggs, start checking after about 3 minutes; the whites should be set. If using ordinary unpasteurized eggs, continue cooking until both whites and yolks are firm. Time alone does not establish safety.
• Remove with a slotted spoon and gently blot with paper towel.

4. Assemble:

• Place toasted English muffin halves on plates.
• Top each with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
• Garnish with chopped chives or parsley if desired.

Pro Tip:

Serve with a side of crispy hash browns, roasted asparagus, or a light arugula salad for a full brunch experience.

Plan the cooking order

Allow approximately 25–35 minutes and have a saucepan, heatproof bowl, whisk, skillet and slotted spoon ready. Toast the muffins and heat the fully cooked ham first. Bring the poaching water to a gentle simmer, then prepare the sauce and poach the eggs. Drain each egg well so water does not dilute the sauce or soak the muffin.

Smooth hollandaise

The bowl should sit above the water, not in it. Gentle heat and gradual butter additions help the yolks and fat stay emulsified. If the sauce becomes too thick, whisk in warm water one teaspoon at a time. Take the bowl off the heat immediately if the mixture starts to look grainy; excess heat can scramble the yolks.

Egg safety and serving

Warm butter does not reliably pasteurize raw yolks. Use pasteurized eggs or egg products for hollandaise and other preparations that remain raw or lightly cooked. Serve immediately. This recipe contains eggs, milk and usually wheat; check muffin and ham labels. See FDA guidance on eggs and sauces.