Eggs Benedict Recipe

To make the Hollandaise:

1. Set a glass or metal bowl over a pot of gently simmering water to make a double boiler (do not let the water touch the bowl). 
2. Add egg yolks to the bowl. Using a metal whisk or wire whip, whisk the yolks constantly without overcooking the yolks. You'll know the yolks have thickened enough when you can draw a line through the yolks and yolks stay put (the line does not fill in).
3. Remove from heat and immediately stir in lemon juice. Off the heat, set a kitchen towel over pot of water and set bowl with the hollandaise on top (this prevents the bowl from sliding around while you finish the sauce).
4. Starting with just a few drops at a time, whisk in the warmed clarified butter. Once the emulsion has formed, drizzle the butter more quickly until it is fully combined. Season to taste with, tabasco, or cayenne pepper if desired.
5. Set aside in a warm (but not hot) place until you are ready to assemble the Eggs Benedict. If the sauce appears too thick, whisk in a few drops of warm water until desired consistency is reached.

To poach the eggs:

1. Adjust oven rack to be about 6 inches away from broiler and heat broiler. Into a mesh strainer, crack each egg one at a time to strain some of the excess egg white, about 20 to 30 seconds. Pour each egg into individual small bowls.
2. Fill a Dutch oven or large pot halfway with water, about 6 cups, and bring to a boil. Add vinegar and bring to a simmer with small bubbles barely breaking the surface, about 200 degrees. Hold this temperature.
3. While water is heating, set a second large pot filled halfway up with water and heat until the water reaches 150 degrees, remove pot from heat and cover to keep warm. The second pot is to keep the poached eggs warm.
4. Crack eggs into separate ramekins, small bowls, or tea cups. Gently drop one egg into the water at a time, leaving space between them. Cover pot, remove from heat, and let stand until whites closest to the yolk are just set and opaque, about 3 minutes (or 4 minutes for medium-cooked yolks or 6 minutes for hard-cooked yolks).
5. If the whites are not set after 3 minutes, continue checking every 30 seconds. Using a slotted spoon, carefully lift each egg out and transfer to the pot with the 150-degree water to keep warm.

To make the Eggs Benedict:

1. Arrange English muffin halves face up on a rimmed baking sheet. Broil until golden brown, about 2 to 4 minutes. Place one slice of Canadian bacon on each muffin and broil until bacon is hot and beginning to brown, about 1 minute. Remove sheet from oven.
2. Working with one at a time, remove a poached egg from water and drain on a paper towel. Gently set on top each muffin half. Spoon 1 to 2 tablespoons of hollandaise over the top of each of the eggs and garnish with sliced chives if desired. Serve, passing remaining hollandaise separately.