Eggs Benedict Muffin Recipe

Prepare English muffins

Split the English muffins and butter each cut side with 1 tablespoon unsalted butter. Toast cut-side down in a hot skillet or under a broiler until golden and crisp, about 2–3 minutes. Keep warm.

Prepare ham

If using Black Forest ham, warm the slices in a skillet over medium heat 1 minute per side until just heated and slightly caramelized. Keep warm on a plate.

Prepare grilled salmon

If using grilled salmon, pat a 4–6 oz portion dry, season lightly with salt and pepper, and grill or pan-sear over medium-high heat 3–4 minutes per side (depending on thickness) until opaque and flakey. Flake into 2 portions for assembly. Keep warm.

Toss the arugula with 1 teaspoon lemon juice, 1 tablespoon olive oil and 1/4 teaspoon salt. Set aside at room temperature so it stays crisp; dress only just before assembly if making ahead.

Clarify/Heat butter

Melt 4 tablespoons unsalted butter in a small saucepan over low heat until fully melted and slightly foamy. Keep warm; do not let it brown.

Whisk yolks

In a metal or heatproof bowl, whisk together 2 egg yolks, 1 tablespoon fresh lemon juice and 1/4 teaspoon Dijon mustard until slightly thickened.

Tempering

Set the bowl over a saucepan of gently simmering water (double-boiler) with the bowl bottom not touching water. Whisk constantly and very slowly drizzle in about 1 tablespoon of the warm melted butter to temper the yolks, then continue to add the melted butter in a thin, steady stream while whisking until a thick, emulsified sauce forms (about 2–4 minutes). If sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

Finish with cilantro

Remove hollandaise from the heat. Stir in 1/2 cup packed fresh cilantro leaves (finely chopped or pulsed briefly in a mini-food processor for a smoother sauce), 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon cayenne (if using). Taste and adjust salt or lemon. Keep sauce warm over very low heat or in a warm spot; if it cools, rewarm gently while whisking.

Bring water to simmer

Pour 1 liter of water into a wide saucepan, add 1 tablespoon white vinegar and 1/4 teaspoon salt. Bring to a gentle simmer (small bubbles), not a rolling boil.

Poach eggs

Crack each large egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon. Slide each egg gently into the center of the whirlpool (work in batches if needed). Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, gently blot the bottom on paper towel to remove excess water.

On each toasted English muffin half place a small handful of dressed arugula.

Top the arugula with the chosen protein: 2 slices warmed Black Forest ham per muffin half OR divide the grilled salmon portion between the two muffin halves, flaking it gently.

Place one poached egg on top of the protein on each muffin half.

Spoon 2–3 tablespoons of warm cilantro hollandaise over each poached egg so it coats the top and runs slightly down the sides.

Season with a pinch of black pepper and a light sprinkle of chopped cilantro for garnish. Serve immediately.