breakfast

Eggs Benedict with Proper Hollandaise

Name: Eggs Benedict with Proper Hollandaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 4 large eggs, for poaching; 3 large egg yolks, for hollandaise; 10 tablespoons unsalted butter, melted and warm; 1 tablespoon fresh lemon juice; Pinch of cayenne pepper; 2 English muffins, split and toasted; 4 slices Canadian bacon or thick-cut ham; 1 tablespoon white vinegar; Kosher salt; Chopped chives, for garnish

The hollandaise is the whole point — a warm emulsion of butter and egg yolk, sharpened with lemon and a whisper of cayenne. Build it by hand over a double boiler and you will understand why this dish has survived since the 1860s. Do not use a blender. You are not in a hurry.

Prep: 15 min Cook: 15 min Total: 30 min Serves: 2

Ingredients

4 large eggs, for poaching
3 large egg yolks, for hollandaise
10 tablespoons unsalted butter, melted and warm
1 tablespoon fresh lemon juice
Pinch of cayenne pepper
2 English muffins, split and toasted
4 slices Canadian bacon or thick-cut ham
1 tablespoon white vinegar
Kosher salt
Chopped chives, for garnish

Instructions

Make the hollandaise: Set a heatproof bowl over a pot of barely simmering water — the bowl should not touch the water. Whisk egg yolks and lemon juice together until the mixture thickens slightly and lightens in color, about 2 minutes.
Begin adding the warm melted butter very slowly — a thin stream at first, whisking constantly. As the emulsion takes hold, you can add the butter a bit faster. If the sauce gets too thick, whisk in a few drops of warm water.
Season with salt and cayenne. Remove from heat and cover to keep warm. The sauce should coat the back of a spoon and hold a line when you draw your finger through it.
Poach the eggs: Bring a deep saucepan of water to a gentle simmer. Add white vinegar. Crack each egg into a small fine-mesh strainer to drain excess loose white, then slip gently into the water.
Poach for 3 to 4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain briefly on a paper towel.
Warm the Canadian bacon in a skillet over medium heat, about 1 minute per side.
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. Garnish with chives.