How to Make the Perfect Eggs Benedict

When it comes to entertaining in style but without too much fuss, it’s always best to go back to the classics. Eggs Benedict is one of those recipes that is a unanimous hit around the table. Here are the basics you need to know in order to master this traditional dish that’s both simple and refined.

A Brunch Favourite

A slice of ham, a poached egg, each placed on top of a toasted English muffin half, the whole topped with a hollandaise sauce: these are the basic elements of eggs Benedict. The richness of the sauce combined with the creaminess of the yolk and the crunch of the English muffin… This explains simply the appeal of this indulgent brunch dish.

1. Perfectly Poached Eggs

Choose fresh eggs, because the whites stay more compact around the yolk. Poach the eggs (3 or 4 at a time) in salted simmering water, and add a bit of white vinegar. The reason? The vinegar helps the egg whites coagulate.

• Game-Changing Tip

  Create a whirlpool in the water before sliding in the egg. The circular movement helps the white naturally wrap around the yolk rather than spread out in the water, giving the egg a nicely rounded and compact shape.

• Cooking Time: 2 to 3 minutes, or until desired doneness. You want the white to be firm, but still jiggly, and for the yolk to be runny.

2. A Successful Hollandaise Sauce

This sauce made from egg yolks and butter goes hand in hand with eggs Benedict. It’s an emulsion, like mayonnaise, and is also more delicate and rather tricky to get right. Poor emulsification leads to the butter separating from the yolk. The key to its success is gentle heat from a double boiler combined with constant whisking to ensure the melted butter is well blended in.

• Benefits of a Double Boiler

  The gentle and even heat of the bain-marie allows for better control of the cooking temperature. It helps to keep the yolk from coagulating and prevents a grainy texture in the sauce.

• Preparation

  In a bowl (the top part of a double boiler), off the heat, whisk the water (2 tbsp), white wine vinegar* (1 tbsp) and egg yolks (2). Place the bowl over simmering water and whisk until the texture becomes thick and frothy. It’s important at this step to not overcook the mixture so as not to scramble the egg yolks.

*You can replace the vinegar with lemon juice. Either one adds that touch of acidity needed to balance the richness of the butter.

• Game-Changing Tip

  The sauce’s emulsion is done off the heat. To ensure its stability, it’s important to whisk constantly as you slowly drizzle in the melted butter (½ cup). Continue whisking until the texture is smooth, light and creamy, without curdling or solidifying.

3. A Tasty and Delicious Assembly

An English muffin, halved and toasted, and ham complete the list of ingredients for this classic recipe. For a more refined touch, go with a high-quality ham. Garnish with fresh chives and a pinch of paprika for an enhanced flavour and polished presentation.

• Game-Changing Tip

  Eggs Benedict is a dish that should be served immediately. It’s best when the egg is still hot, and the yolk is runny.