Tulo

Eggs Benedict Recipe

Splitting the English muffins with a fork instead of slicing them creates a craggy, uneven surface that toasts into crisp ridges and soft pockets, so the muffin holds up under a poached egg and hollandaise instead of turning soggy underneath.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 4 whole English muffins, split
  • 8 slices Canadian bacon, sliced
  • 8 large eggs, for poaching
  • 3 large egg yolks, for hollandaise
  • 1/2 cup unsalted butter, melted and still warm
  • 1 tablespoon lemon juice
  • 1 tablespoon distilled white vinegar, for poaching water
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon chives, chopped, for garnish
  • 1/4 teaspoon paprika, for garnish

Nutrition per serving

Calories
615
Protein
31g
Carbs
29g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Fill a wide, deep skillet or saucepan with about 3 inches of water and bring to a bare simmer (small bubbles just breaking the surface, not a rolling boil). Stir in the vinegar.
  2. 2Split each English muffin in half using a fork, working the tines around the circumference and pulling apart rather than slicing through with a knife, then toast the halves until golden and crisp at the edges.
  3. 3While the muffins toast, warm the Canadian bacon slices in a dry skillet over medium heat, about 1 minute per side, just until heated through and lightly browned at the edges.
  4. 4Set a heatproof bowl over a saucepan of barely simmering water (the bowl shouldn't touch the water). Whisk the egg yolks and lemon juice together until pale and slightly thickened, about 1 minute, then slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick enough to coat the back of a spoon. Whisk in the cayenne and salt, then remove from the heat.
  5. 5Crack one egg into a small ramekin. Stir the simmering poaching water gently to create a slow whirlpool, then slide the egg in. Repeat with 2-3 eggs at a time (don't crowd the pan) and poach for 3 minutes for a runny yolk. Lift out with a slotted spoon and rest briefly on a paper towel-lined plate.
  6. 6Top each toasted muffin half with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise. Sprinkle with chives and paprika and serve immediately.

Tips & variations

  • Use eggs that are as fresh as possible for poaching; the whites of fresher eggs are thicker and hold together far better in the water than older, runnier whites.
  • Hollandaise breaks if it gets too hot or sits too long; if it separates, whisk a teaspoon of warm water into a clean bowl and slowly whisk the broken sauce back in.
  • Swap the Canadian bacon for thin slices of smoked salmon for eggs Royale, or sauteed spinach for a vegetarian eggs Florentine.
  • Day-old English muffins toast up crisper than fresh ones since they've lost a bit of surface moisture.

Storage & reheating

Hollandaise doesn't reheat well and can separate if refrigerated and rewarmed; it's best made fresh right before serving and held at room temperature for up to 30 minutes. Poached eggs can be made up to a day ahead: cool them in ice water, refrigerate in that water, and reheat by lowering them into barely simmering water for about 1 minute before assembling.

Tips from the Tulo kitchen

  • Straining the raw egg through a fine-mesh sieve before poaching removes the loose, watery outer white, giving a tidier, less stringy poached egg.
  • Toast the English muffins right before assembling, not ahead of time, since they soften quickly once they're near the warm bacon and sauce.

FAQ

Why do you split English muffins with a fork instead of a knife?

Forking the muffin apart creates a rough, uneven surface with lots of small ridges and pockets that toast up crisp and hold onto butter and hollandaise, while a knife cut leaves a flat, denser surface that toasts more like sliced bread.

Can hollandaise sauce be made ahead of time?

It's best made just before serving since it can separate on reheating. If needed, it can be held for up to 30 minutes in a warm (not hot) spot, such as near the stove, with occasional whisking.

Can the eggs be poached in advance?

Yes. Poach them slightly under (about 2.5 minutes), then plunge into an ice water bath and refrigerate for up to a day. Reheat by lowering into barely simmering water for about 1 minute before plating.

What can I use instead of English muffins?

Split and toasted crumpets, brioche buns, or thick slices of toasted sourdough all work, though English muffins are traditional because their craggy interior holds the sauce without turning fully soggy.