Some classics never get boring. While not a “simple” recipe, conquering Eggs Benedict will certainly give you a sense of accomplishment and will wow anyone you’re feeding. The most important aspect of the recipe is the hollandaise sauce—a French “mother” sauce made from an emulsion of egg yolks and clarified butter. This sauce is best made right before serving, as it can change texture quickly and doesn’t store or reheat well.
Ingredients
- 8 LARGE EGGS, POACHED
- 1 TABLESPOON NEUTRAL-FLAVORED OIL, SUCH AS
- GRAPESEED OR CANOLA
- 8 SLICES OF CANADIAN BACON OR GOOD-QUALITY
- HAM
- 4 ENGLISH MUFFINS, SLICED
- FOR THE HOLLANDAISE SAUCE
- ½ POUND PLUS 4 TABLESPOONS (2½ STICKS)
- UNSALTED BUTTER
- 3 LARGE EGG YOLKS
- 3 TABLESPOONS WATER
- 2 TEASPOONS FRESHLY SQUEEZED LEMON JUICE
- FINE SEA SALT AND FRESHLY GROUND BLACK PEPPER
How to Make It
- ❶ Poach the eggs according to the directions, then hold in an ice bath until ready to reheat and serve.
- ❷ Warm a 10-inch sauté pan over medium-high heat and pour in the oil. When the oil begins to shimmer, add the ham and cook until it browns, 1 to 2 minutes on each side. Set aside until ready to serve.
- ❸ Prepare the hollandaise sauce. Clarify the butter by melting in a small, heavy-bottomed saucepan. Simmer rapidly for about 10 minutes, until the water has evaporated and the milk solids have coagulated on the bottom and sides of the pan. You will see little brown bits and smell a nutty aroma.
- ❹ Remove the pan from the heat and let the butter sit for a few minutes to allow the solids to fall to the bottom. Skim the foam off the top and pour the melted butter through a cheesecloth-lined strainer into a small bowl. Let cool.
- ❺ Combine the egg yolks and water in a saucepan, preferably a pan with sloped sides, called a “saucier.” Off the heat, whisk the eggs and water for 30 seconds, whipping in lots of air. Cook the mixture over very low heat, whisking constantly and scraping the sides, until thick and voluminous, 5 to 6 minutes. The whisk will leave tracks that hold for a few seconds. At this point, take the eggs off the heat and whisk rapidly for 30 seconds to cool slightly. Gradually add the clarified butter in a thin, steady stream, whisking constantly. Be sure the butter isn’t too hot or it will break the emulsion.
- ❻ Whisk in the lemon juice and season with salt and pepper. Leave in a warm place while you assemble the dish.
- ❼ To reheat the poached eggs, heat a pot of water just until it’s too hot to leave your fingers in. Remove the pot from the heat and place the eggs in the water for 1 minute. Meanwhile, toast the English muffins.
- ❽ To serve, open the toasted English muffins on each plate. Add the ham, poached eggs, and a good drizzle of hollandaise sauce.
