How do I make a restaurant-style eggs Benedict

Eggs Benedict at Home

Eggs Benedict combines toasted English muffins, Canadian bacon or smoked salmon, poached eggs, and hollandaise. The key is timing so each component is warm and ready together.

Make hollandaise first: whisk egg yolks with lemon juice over a bain-marie until thick, then slowly whisk in warm melted butter until emulsified and creamy. Keep warm over very low heat. Toast and butter English muffins and lightly brown Canadian bacon in a skillet. Poach eggs using gentle simmering water.

Assembly steps:

• Place toasted muffins on plates and top with Canadian bacon or smoked salmon.
• Add a poached egg on each half.
• Spoon warm hollandaise over the eggs and garnish with paprika or chopped chives.

Tips:

• Use pasteurized egg yolks if concerned about raw yolks in hollandaise.
• Keep hollandaise warm but not hot to prevent breaking.
• For easier prep, try quick hollandaise using a blender and warm butter.

With practice, you can serve restaurant-quality eggs Benedict at home.