Eggs Benedict Recipe

Prepare a double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a gentle simmer over medium-low heat. Use a heatproof bowl (metal or glass) that nests on top of the saucepan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, 1 teaspoon water, and 1/4 teaspoon of the sea salt until slightly thickened and pale.

Cook over gentle heat

Place the bowl over the simmering water (double boiler). Continuously whisk the yolk mixture while keeping heat low so the water is simmering, not boiling. Cook 3–5 minutes until the mixture thickens and registers around 160–165°F (71–74°C) or coats the back of a spoon.

Incorporate butter

Remove the bowl from heat. Whisk in the melted/clarified butter very slowly at first—drop by drop—then in a thin steady stream until fully emulsified and smooth. Total butter should be about 6 tablespoons. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust consistency.

Season

Season hollandaise with remaining 3/4 teaspoon sea salt (adjust to taste) and a pinch of cayenne. Taste and add a little more lemon juice or salt if needed. Keep warm over very low heat or in a warm spot; if it sits, whisk occasionally. Do not overheat (keep under 140°F/60°C).

Prep poaching station

Bring 2 liters of water to a gentle simmer in a wide shallow pot. Add 2 teaspoons white vinegar and 1 teaspoon kosher salt. Prepare an ice bath with 2 cups ice and water nearby.

Create a gentle vortex (optional)

Using a spoon, stir the simmering water to create a gentle whirlpool—this helps the white wrap around the yolk but is optional when poaching multiple eggs at once.

Crack and poach eggs

Crack each egg into a small ramekin or cup. Gently slide one egg (or two if your pot is large and not crowded) into the simmering water. Poach for 3 minutes for runny yolk, 3½–4 minutes for slightly firmer. Repeat with remaining eggs, working quickly but calmly.

Remove and rest

Use a slotted spoon to lift each poached egg, briefly blot on a paper towel to remove excess water, then transfer to a warm plate. If you need to hold eggs for a short time, place them in the warm (not hot) poaching water or on a warm plate; do not refrigerate.

Toast muffins

Split the 2 English muffins and spread 1/2 tablespoon of unsalted butter on each cut surface. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet.

Warm the ham

In the same skillet over medium heat, warm 4 slices of Black Forest ham for about 30–60 seconds per side until warmed and slightly caramelized at the edges. Remove and keep warm.

Assemble

Place toasted English muffin halves on plates (4 halves total). Top each half with one warmed slice of Black Forest ham. Place one poached egg on top of each ham slice.

Sauce and garnish

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting some run down the sides. Sprinkle each serving with a pinch of chopped fresh chives, a grind of black pepper, and additional salt if desired.

Serve

Serve immediately while hollandaise and eggs are warm. Recommended with a side of mixed greens or roasted potatoes.