Eggs Benedict

Name: Eggs Benedict
Total time: 35 min
Yield: Serves 2
Cuisine: American
Ingredients: SAUCE BÉARNAISE; 1 cup + 1 tbsp unsalted butter; 3 tbsp minced red onions; Sea salt and freshly ground black pepper; 2 tbsp white wine vinegar; 1 tbsp freshly squeezed lemon juice; 1 tbsp chopped fresh tarragon; 2 large egg yolks; EGGS BENEDICT; 2 English muffins; 2 large eggs; 4 slices smoked salmon or 2 slices Canadian bacon; ½ tbsp white wine vinegar; 1 tbsp chopped parsley

The ultimate Eggs Benedict, topped with delicious homemade Sauce Béarnaise.

Time: 35 minutes
Yield: Serves 2
Level: Confident cook

Behind the recipe

A little story before we cook

Want an over-the-top start to the day? Try this super-delicious, rise-and-shine recipe. This is a superb version of our beloved breakfast dish, with smoked salmon or Canadian bacon and a homemade tarragon Béarnaise.

Method

Make it

01
Melt 1 tablespoon butter over medium heat. Add the red onions, a pinch of salt, and black pepper; sauté for one minute. Add 2 tablespoons white wine vinegar and continue cooking until it evaporates and the onions are translucent. Transfer to a bowl.
02
Melt the remaining cup of butter until foamy. Blend the egg yolks and lemon juice for about one minute. Slowly pour in the hot butter in a thin, steady stream while blending, until smooth and creamy. Stir in the onion reduction and tarragon; cover and keep at room temperature.
03
Fill a medium pot with about 3 inches of water. Bring to a boil, reduce to a gentle simmer, and add ½ tablespoon white wine vinegar. Crack each egg into a separate small bowl, ease into the water, and poach for 3–5 minutes.
04
If using Canadian bacon, cook it over medium-high heat for about one minute per side. Toast the English muffins.
05
Top each muffin half with smoked salmon or Canadian bacon, add a poached egg, drizzle with Sauce Béarnaise, and finish with chopped parsley.

Lion Chef note

The poaching water should show small bubbles coming to the surface, but it should never reach a rolling boil.

Beyond the recipe

The story that stays with the dish

The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.

Why this one matters

The detail that makes the difference

The poaching water should show small bubbles coming to the surface, but it should never reach a rolling boil.

From the recipe

A closer look

Eggs Benedict plated with poached eggs and herbs — Eggs Benedict