The chef of the Wardolf Hotel created the Eggs Benedict in 1894 when a custumer asked for buttered toast, poached eggs, crisp bacon and a hooker of hollandaise to cure his hangover. But everyone knows that cooking them at home is a real nightmare, well, it was. This is how to do them according to science.
How to poach the eggs
How to make one-minute Hollandaise sauce
Putting everything together
Once the eggs and hollandaise are done, you’re pretty much home free. All that’s left is to fry up some slices of Canadian bacon or ham steak (I find that frying gently in butter produces the crispest edgiest and best browning for the tastiest results), then toast a couple of split English muffins, and you’re ready to assemble the unrivalled King of Brunch.
Pictures: J. Kenji Lopez-Alt, Jessica Leibowitz