Eggs Benedict Recipe

Clarify/draw butter

Melt the 8 tbsp unsalted butter in a small saucepan over low heat until fully melted. Keep warm on the lowest heat; you can skim and discard any foam if desired. Alternatively, measure clarified butter by separating solids if you prefer.

Prepare double boiler

Bring about 1 inch of water to a simmer in a medium saucepan. Use a heatproof bowl that sits on top of the pan without touching the water (double boiler). Reduce heat to maintain a gentle simmer.

Emulsify egg yolks

In the heatproof bowl, whisk together the 4 egg yolks, 1 tsp cold water, and 2 tbsp fresh lemon juice until slightly thickened and pale. Place the bowl over the simmering water (bowl should not touch the water). Continuously whisk the yolks while they gently warm; do not let them scramble.

Finish sauce

Slowly drizzle the warm melted butter into the yolks while whisking constantly to create a smooth emulsion. Add the butter gradually at first (a few drops), then in a thin stream as the sauce thickens. Once all butter is incorporated and sauce is thick and glossy, season with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. If sauce becomes too thick, whisk in a teaspoon of warm water or extra lemon juice to loosen. Keep the hollandaise warm over very low heat or in a warm spot; cover loosely to prevent a skin.

Heat poaching water

Fill a shallow saucepan with 6 cups water, add 2 tbsp white vinegar and 1/2 tsp salt. Bring the water to a gentle simmer (small bubbles), not a rolling boil.

Create vortex (optional)

Using a spoon, stir the simmering water to create a gentle whirlpool. This helps the egg whites wrap around the yolk and produce a neat shape, especially useful for single-egg poaches.

Poach eggs

Crack one egg into a small ramekin or cup. Gently slip the egg into the simmering water near the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat for remaining eggs (work in batches if necessary). Keep eggs warm by placing briefly in a warm shallow dish or cover loosely.

Prepare muffins

Split the 2 boudin English muffins and toast cut sides in a skillet over medium heat with 2 tbsp unsalted butter (or toast under a broiler) until golden and crisp. Keep warm in a low oven (about 200°F / 95°C) while finishing other components.

Warm jambon de Paris

Gently warm the 6 shaved slices of jambon de Paris in a dry skillet over low heat for 10–20 seconds per side just until pliable and slightly warmed. Do not crisp; the ham should remain tender. Alternatively, briefly steam them in a pan with a lid for 20–30 seconds.

Assemble Eggs Benedict

Place the toasted muffin halves on plates. On each bottom half, layer 2–3 slices of warmed jambon de Paris. Using a slotted spoon, place one poached egg atop each ham-topped muffin. Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it drip over the sides.

Finish & garnish

Sprinkle finely chopped chives (about 1 tsp per serving) and a light grind of freshly ground black pepper over each portion. Serve immediately while hollandaise and eggs are warm.