Eggs Benedict* Recipe

Prepare English muffins

Split the 2 English muffins and lightly butter each half. Toast face-down in a skillet or under a broiler until golden and crisp, about 2–3 minutes per side. Keep warm.

Warm proteins

If using ham, briefly warm slices in a skillet over medium heat for 30–45 seconds per side or until just heated. If using smoked salmon, keep chilled until assembly (it is served cold). If using hickory smoked brisket, warm gently in a pan with a splash of water or under foil in a 300°F (150°C) oven until just warmed, about 8–10 minutes; slice thinly.

On each toasted muffin half place 2 slices of warm ham. For variations: replace or add smoked salmon (approx 30 g per muffin half) or add warmed brisket slices as desired.

Poach eggs

Fill a wide, shallow saucepan with 4–5 inches of water. Add 1 tbsp white vinegar and 1 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; repeat in separate spots for multiple eggs (or poach in batches). Poach until whites are set and yolks are still soft, 3–4 minutes for runny yolks. Use a slotted spoon to lift eggs and briefly drain on paper towel.

Clarify butter (optional faster method)

Melt the 6 tbsp butter gently in a small saucepan until fully melted. Keep warm but not hot. You can skim the foam if desired, but whole melted butter also works for a richer sauce.

Make the emulsion

In a heatproof bowl set over (not touching) simmering water (double-boiler), whisk together 3 egg yolks, 1 tbsp lemon juice, and 1 tsp Dijon mustard until slightly thickened and pale, 1–2 minutes. Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while whisking constantly to create a smooth, emulsified sauce. If it becomes too thick, whisk in 1 tsp warm water to loosen. Season with 1 tsp salt and a pinch of cayenne pepper. Keep warm over the double-boiler (off direct heat) and whisk occasionally; do not overheat or the sauce will break or scramble.

If the sauce begins to separate, remove from heat and whisk in a teaspoon of warm water or an ice cube briefly to bring it back together, then resume gentle warming.

Assemble each Eggs Benedict

Place the toasted muffin halves on plates. Top each muffin half with warmed ham (or smoked salmon/brisket if using). Gently place one poached egg on top of each. Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it cascade over the yolk and sides.

Garnish and finish

Sprinkle each portion with chopped fresh chives and a grind of black pepper. Serve immediately while hollandaise and eggs are warm and runny.