Bob's Benedict* Recipe

Toast and prepare muffin

Split the English muffin and spread 1/2 tbs butter on each cut face. Heat a skillet or griddle over medium-high. Place muffins cut-side down and grill until golden and crisp, 2–3 minutes. Keep warm on a plate tented with foil.

Warm ham and spinach

Using the same skillet over medium heat, add remaining 1/2 tbs butter and lay in ham slices. Warm 30–45 seconds per side until lightly browned. Remove and hold warm. Add spinach to skillet and wilt quickly, about 30 seconds, tossing until just softened. Remove and drain any excess moisture.

Assemble base

Place the two toasted muffin halves on a plate. Top each half with a warmed ham slice, a small handful of wilted spinach, and set aside for eggs and sauce.

Finish

When eggs are poached and hollandaise is ready, place one poached egg on each assembled muffin half, spoon hollandaise over the eggs (about 1–2 tbs per egg), and sprinkle the diced tomato evenly over both servings. Season with a light pinch of salt and a grind of black pepper if desired.

Poach eggs

Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer (small bubbles, not rolling). Add the vinegar. Crack each egg into a small ramekin. Stir the simmering water to create a gentle whirlpool, then slip one egg at a time into the center. Poach eggs for 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Use a slotted spoon to lift eggs, drain briefly on paper towel, and season with 1/8 tsp kosher salt divided between them. Keep warm while you finish the hollandaise.

Clarify/measure butter

Melt 4 tbs (1/4 cup) unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm so it stays liquid.

Make hollandaise (stovetop or double-boiler)

Set a heatproof bowl over (not touching) a pot of simmering water (double-boiler). Add the 2 egg yolks and 1 tsp lemon juice to the bowl and whisk vigorously until the mixture slightly thickens and becomes pale, about 1–2 minutes. Remove bowl from heat briefly if it gets too hot. Slowly drizzle the warm melted butter into the yolks in a very thin stream while whisking constantly to emulsify. If sauce becomes too thick, whisk in up to 1 tsp hot water to adjust consistency. Season with 1/8 tsp salt and 1/16 tsp cayenne (a pinch). Taste and adjust lemon, salt, or cayenne as desired. Keep warm but not hot (around 100–110°F) until serving; hollandaise will thicken as it cools—re-warm gently over the double-boiler if necessary.