Recipes Breakfast + Brunch Eggs Poached Eggs Eggs Benedict Be the first to rate & review! Make this classic egg dish any time you want to make breakfast or brunch feel a little special. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on February 9, 2023 Print Rate It Share Share Tweet Pin Email Classic Eggs Benedict. Photo: Matt Taylor-Gross / Food Styling Amelia Rampe Prep Time: 40 mins Total Time: 40 mins Servings: 4 servings Egg Benedict is a sign that your breakfast or brunch is more than an everyday meal. This luxurious dish is worth the effort of making the hollandaise sauce that puts it over the top. Once your hollandaise is made, just hold it warm while you pull the other elements together — toasting the English muffins, poaching the eggs, and searing the sliced Canadian bacon. Then, just stack everything together, ladle the sauce on top, and scatter a few chopped herbs on top for a final touch. This basic Eggs Benedict is easily modified; add a slice or two of avocado, a forkful of cooked greens, or a few cooked shrimp. You can take it to the next level with smoked salmon and capers. Whatever you do, you are sure to enjoy your decadent breakfast. Ingredients 4 egg yolks 2 tablespoons dry white wine 1/2 teaspoon kosher salt, plus more as needed 1/2 cup (4 ounces) unsalted butter, melted 1 1/2 tablespoons fresh lemon juice 1/4 teaspoon cayenne pepper 8 eggs 1 teaspoon white vinegar 8 slices Canadian bacon 4 English muffins, split and toasted 1 tablespoon chopped fresh herbs (dill, tarragon, parsley, and/or basil) Kosher salt and freshly ground black pepper Directions Place a heatproof bowl over a pot of barely simmering water over medium-low heat. Add egg yolks, wine, and salt and whisk until mixture has doubled in volume and is slightly thickened, about 2 minutes. Very slowly pour in melted butter, whisking constantly, until mixture forms a thick, creamy sauce, about 5 minutes. Whisk in lemon juice and cayenne and season hollandaise with salt. Keep hollandaise sauce warm, whisking occasionally. Heat a medium pot filled halfway with water, add vinegar, and bring to a low simmer. Crack 1 egg into a small bowl. Stir simmering water, then pour egg into center of swirling water. Repeat process with 3 more eggs. Simmer eggs until whites are completely set but yolks are soft, about 4 minutes. Use a slotted spoon to remove eggs from pot; drain on a paper towel-lined plate. Repeat poaching process with remaining 4 eggs. While eggs poach, cook Canadian bacon in a skillet over medium-high until lightly browned and crisp on each side, about 5 minutes, flipping pieces halfway through cooking. Top each toasted English muffin half with a slice of Canadian bacon, then a poached egg. Spoon hollandaise sauce over top of eggs. Sprinkle chopped herbs on top, season with salt and pepper and serve. Rate it Print