Julia Childs Eggs Benedict
A classic Eggs Benedict preparation featuring crisp, buttered brioche or thick-cut white bread layered with warmed Canadian bacon and delicately poached eggs, then finished with a rich homemade hollandaise sauce. The sauce is gently thickened over low heat and emulsified with soft butter for a smooth, luxurious texture.
Pin it to remember it!
Print Recipe
Ingredients
For the Hollandaise Sauce
- 12 –16 tablespoons unsalted butter softened thoroughly
- 1 tablespoon water
- Fine salt as needed
- 3 large egg yolks
- Freshly ground white pepper to taste
- Cayenne pepper optional, for a gentle touch of heat
- 1 tablespoon freshly squeezed lemon juice plus a little extra if desired
For the Poached Eggs
- 2 tablespoons distilled white vinegar
- 4 large very fresh eggs, preferably about 3–5 days old
- Enough water to reach a depth of 2–3 inches in a saucepan
For Assembly
- 1 cup prepared hollandaise sauce
- Butter as needed for spreading and warming the meat
- 4 slices brioche or thick-cut white bread
- Freshly ground black pepper for finishing
- 4 warm poached eggs
- 4 –8 slices Canadian bacon or an equal amount of prosciutto, boiled ham, or cooked bacon
Instructions
- Away from the heat, combine the 3 egg yolks, 1 tablespoon water, and 1 tablespoon fresh lemon juice in a saucepan. Whisk thoroughly until the mixture turns pale and develops a noticeably thick consistency.
- Set the saucepan over moderately low heat. Whisk without stopping, carefully sweeping across the base and around the sides of the pan so the yolks cook evenly without setting too quickly.
- Periodically lift the saucepan away from the heat when necessary to keep the eggs from scrambling. Continue whisking until the mixture becomes foamy and thick enough that the bottom of the saucepan briefly appears between the trails made by the whisk.
- Remove the pan from the heat. Begin incorporating the very soft unsalted butter one spoonful at a time, whisking continuously to establish a stable emulsion.
- Once the sauce begins to thicken successfully, gradually increase the amount of butter added with each addition. Continue until 12–16 tablespoons have been incorporated, stopping when the hollandaise reaches the preferred consistency.
- Lightly season the finished sauce with salt and, if using, a small amount of cayenne pepper. Whisk until completely smooth.
- Taste the hollandaise and adjust with freshly ground white pepper and additional lemon juice as desired. Keep the sauce lukewarm until assembly.
- Pour enough water into a saucepan to create a depth of 2–3 inches, then stir in the 2 tablespoons distilled white vinegar. Bring the water to a slow boil.
- Crack each egg individually and carefully slip it into the water while holding the shell close to the surface. Because the eggs will lower the water temperature, adjust the heat as required to maintain a gentle simmer.
- After approximately 1 minute, use a slotted spoon to carefully loosen any eggs that have settled against the bottom of the saucepan.
- Continue poaching for about 4 minutes. Leave the eggs in slightly longer when a firmer yolk is preferred.
- Lift the eggs from the saucepan and briefly place them in a bowl of warm water to remove the vinegar residue. Transfer them to a clean towel and allow excess moisture to drain. Doneness may be checked by gently pressing the set whites and the yolk.
- Place the Canadian bacon, prosciutto, boiled ham, or cooked bacon in a frying pan over medium heat. Add a small amount of butter and warm the meat until heated through.
- Arrange one slice of toasted, buttered bread on each serving plate. Layer the warmed meat over the bread, then position one warm poached egg on top.
- Spoon a generous portion of hollandaise sauce over each egg. Finish with freshly ground black pepper and serve immediately while the bread, meat, eggs, and sauce are warm.