5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic recipe for eggs benedict is the ultimate brunch dish. A toasted, buttery English muffin topped with a slice of smokey, seared Canadian bacon, perfectly poached eggs and a rich, creamy hollandaise sauce makes for a decadent treat usually reserved for Sunday brunch. Now you can make it at home!



For the clarified butter:

  • 4 sticks butter (1 pound)

For the hollandaise sauce:

  • 4 extra large egg yolks
  • 2 tablespoons lemon juice
  • 12 tablespoons clarified butter
  • 1 teaspoon good quality Dijon mustard
  • Few drops of hot sauce, to taste

For the poached eggs:

  • 1 tablespoon white vinegar
  • 8 extra large eggs
  • Kosher salt

For the assembly:

  • 2 tablespoons butter
  • 8 slices Canadian bacon
  • 4 English muffins, split
  • Milk solids from the clarified butter
  • ¼ cup chopped chives
  • Flaked sea salt
  • Freshly ground black pepper


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silpat mat. Set aside.
  2. Make the clarified butter. In a small, heavy bottomed saucepan over medium-low heat, place the pound of butter. Slowly melt the butter. This will take several minutes. Don’t stir the butter as it melts.
  3. Once the butter has melted, a foamy white layer will form on the top. Use a small spoon to skim the foam from the golden liquid below into a small dish. Set the dish aside.
  4. Remove the clarified butter from the heat. Allow to cool for about 5 minutes.
  5. Place a fine mesh strainer over a small heat-proof bowl. Line the strainer with cheesecloth or a coffee filter.
  6. Tilt the saucepan and slowly pour the golden liquid into the cheesecloth. Pour only the golden fat. Skim off any white solids or leave them in the bottom of the pan.
  7. You can pour the clarified butter into a container, cover and store in the refrigerator.
  8. Make the hollandaise sauce. Bring a saucepan of water to a gentle simmer over medium-low heat.
  9. In a glass or stainless steel bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
  10. Place the bowl over barely simmering water. Be sure that the water does not touch the bottom of the bowl.
  11. Continually whisk the egg and lemon mixture vigorously. Keep the eggs moving and don’t allow them to get too hot or they will scramble.
  12. Very slowly, a few drops at a time, drizzle in the melted butter. Continue to whisk the sauce until it is thickened and doubled in volume. Remove from the heat. Whisk in the dijon mustard and hot sauce. Place the bowl over the warm water. Be sure that all heat has been turned off. You only want to keep the sauce warm.
  13. Next poach the eggs. Fill a medium sized pot with about 4-inches of water. Add the vinegar and a healthy amount of salt. The water should taste a bit like the sea. Bring to a simmer, but not boiling.
  14. Crack the eggs, one at a time, into a small bowl. Slide the egg into a fine mesh strainer and allow the watery part of the white drip into the sink or another bowl.
  15. Lower the egg into the simmering water. Repeat with the remaining eggs. Remove the eggs after 4 minutes for a very runny yolk or 5 minutes for a thicker yolk.
  16. Use a slotted spoon to lift the eggs out of the water and place onto a paper towel-lined plate. Set aside.
  17. While the eggs are poaching, begin to sear the Canadian bacon. In a large skillet over medium-high heat, melt the butter until foamy. Add the bacon and allow to cook until golden brown and crispy around the edges-about 6 minutes.
  18. Toast the English muffins in the oven. Using the milk solids saved from the clarified butter, brush each muffin half with the milk solids. Place the muffins onto the prepared baking sheet and bake until lightly toasted about 5 – 6 minutes.
  19. Assemble the dish. On four plates, place 2 muffin halves. Top each with a slice of Canadian bacon, then a poached egg.
  20. Spoon hollandaise sauce over the egg, allowing it to drip over the sides. Garnish with chopped chives, flaky sea salt and black pepper.