Eggs Benedict with Canadian Bacon

Step 1

Fill a medium pot with 4 inches of water and bring to a boil over high heat. Once you see rolling bubbles breaking the surface, reduce heat to medium-low so the water barely simmers—this gentle warmth is needed for poaching without breaking the eggs.

Step 2

Place 6 tablespoons of butter in a small saucepan over low heat and let it melt completely without browning, about 2–3 minutes. You'll see it turn from solid to liquid and become glossy.

Step 3

Pour the melted butter into a small bowl, leaving the white milk solids at the bottom of the pan behind. These solids will remain in the saucepan; you only use the clear golden butter for hollandaise.

Step 4

Place 2 egg yolks and 1 tablespoon of lemon juice in a heatproof bowl that fits snugly over the pot of simmering water (a double boiler). Whisk the yolks and lemon juice together until they combine and turn pale, about 1 minute.

Step 5

Set the bowl over the simmering water (the bottom of the bowl should touch the water) and whisk constantly. Drizzle in the warm clarified butter very slowly—about 1 teaspoon at a time—while whisking continuously. This gradual addition prevents the sauce from breaking into scrambled eggs.

Step 6

Once all the butter is incorporated, the hollandaise should be thick, creamy, and the color of pale sunshine. Remove the bowl from the heat and set aside in a warm spot to keep it pourable.

Step 7

Place 4 Canadian bacon slices in a large skillet over medium-high heat and cook for 2 minutes per side, until the edges curl slightly and the surface turns light brown. The bacon should smell savory and slightly smoky.

Step 8

Transfer the Canadian bacon to a plate and cover loosely with foil to keep it warm while you poach the eggs.

Step 9

Reduce the simmering water to barely a bubble. Crack the first egg into a small cup, then gently slide it into the water. Repeat with the remaining 3 eggs, spacing them apart so they don't touch. The water should continue to barely simmer—not boil.

Step 10

Poach the eggs for 3 minutes, until the whites turn opaque and solid but the yolks remain soft when gently poked with a spoon. You'll see the egg white has turned from clear to milky-white and set around the golden yolk.

Step 11

While the eggs poach, toast the 4 English muffin halves in a toaster oven or regular toaster until the surface turns golden-brown with slight char marks, about 2–3 minutes.

Step 12

Arrange 2 toasted muffin halves on each plate, cut-side up. Place 1 slice of warm Canadian bacon on each muffin half.

Step 13

Use a slotted spoon to lift each poached egg from the water, allowing water to drain through the slots. Place one egg on top of each bacon slice, centering it on the muffin.

Step 14

Drizzle 2–3 tablespoons of warm hollandaise sauce over each plate of eggs and muffins, covering the egg and soaking into the toasted bread. Serve immediately while everything is still warm.