Huevos Benedicto Recipe

Toast and warm ham

Split English muffins (or slice bread) and spread with softened butter. Toast in a skillet over medium heat or under a broiler until golden and crisp. In the same skillet, warm the ham slices for 30–60 seconds per side until heated through and slightly caramelized. Keep warm on low heat or tent with foil.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Stir in 1 teaspoon lime juice, 1/2 teaspoon black pepper, and 1 teaspoon salt (adjust to taste). Reserve and cover to prevent browning while you poach the eggs.

Bring water to simmer

Pour about 2 liters of water into a wide shallow saucepan and bring to a gentle simmer (small bubbles, not rolling). Add 2 teaspoons white vinegar to the water (this helps egg whites hold shape).

Create gentle whirlpool

Using a spoon, stir the water to create a gentle whirlpool in the center. This helps the egg white wrap the yolk for a neat poach.

Poach eggs

Crack one large egg into a small cup. Hold the cup close to the surface and gently slide the egg into the center of the whirlpool. Poach for 3 minutes for a soft runny yolk or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently blot underside on paper towel if excess water clings. Repeat with remaining eggs, keeping finished eggs in a warm shallow bowl of water until ready to assemble.

Clarify and melt butter

Gently melt 6 tablespoons unsalted butter in a small saucepan until completely liquid. Keep warm but not boiling.

Whisk yolks over gentle heat

Place 3 egg yolks in a metal or heatproof glass bowl. Set the bowl over a saucepan of barely simmering water (double-boiler method) making sure the bowl bottom does not touch the water. Whisk the yolks constantly until they begin to thicken and reach a slightly ribbon-like consistency, about 2–3 minutes.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle in the warm melted butter while whisking vigorously so the sauce emulsifies. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen. If it begins to separate, place it back over the warm water and whisk to bring back together.

Season and add chili

Whisk in 1 tablespoon fresh lime juice, 1 teaspoon finely minced chipotle in adobo (or minced fresh red chili), 1/4 teaspoon smoked paprika and 1/2 teaspoon salt. Taste and adjust seasoning—add more chili for heat or more lime for brightness. Keep warm in a thermos or bowl set over warm (not hot) water until serving.

Place two toasted muffin halves (or bread slices) on each plate. Top each half with a warmed slice of ham. Spoon a generous layer of mashed avocado onto the ham, smoothing slightly to create a nest for the egg.

Using a slotted spoon, place one poached egg on top of each avocado-topped ham. Spoon 2–3 tablespoons of warm chili hollandaise over each egg, letting sauce cascade over the sides.

Sprinkle each plate with chopped cilantro (or parsley) and a pinch of smoked paprika or chili flakes for color and extra heat. Serve immediately while eggs and sauce are warm.