Classic Eggs Benedict Recipe

Preheat oven to 325°F (160°C). Place ham in a small roasting pan or ovenproof dish.

Mix brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, black pepper and ½ cup water in a bowl. Spread half the mixture over the ham; pour remaining mixture into the pan.

Cover tightly with foil and roast for 45–60 minutes, until the ham is heated through and tender. Remove from oven and let rest 10 minutes.

Use two forks to shred/pull the ham into bite-sized strands. Reserve in a bowl and spoon any pan juices over the meat for moisture. Keep warm.

Preheat oven to 375°F (190°C). Slice each croissant in half horizontally and arrange open-faced in a single layer in a large baking dish or two smaller dishes, fitting to serve 6 portions (one croissant per portion).

In a medium saucepan over medium heat, melt 3 tbs butter. Whisk in 2 tbs flour and cook 1 minute to form a roux, stirring constantly.

Slowly whisk in 1.5 cups milk until smooth. Cook, stirring, until mixture thickens and coats the back of a spoon, about 4–6 minutes.

Remove from heat and stir in 1.5 cups grated Swiss cheese, 1/4 cup Parmesan, 1 tsp Dijon, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Spoon the cheese sauce evenly over each croissant half, covering the cut surface. If you prefer extra browning, sprinkle a little additional Swiss on top.

Bake in the preheated 375°F oven until sauce is bubbly and cheese is golden, 12–15 minutes. Keep warm in oven turned off if finished before other components.

Fill a wide, shallow saucepan with 3–4 inches of water. Add 2 tsp white vinegar and 1 tsp salt. Bring to a gentle simmer — small bubbles on the bottom but not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water using a spoon for each egg to help the white wrap the yolk (optional if using multiple eggs, poach 2–3 at once depending on pot size).

Slip an egg gently into the simmering water, poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Use a slotted spoon to lift the egg and briefly plunge in cold water to stop cooking, then transfer to a paper towel to drain. Repeat with remaining eggs.

Keep poached eggs warm by placing on a plate and covering loosely with foil, or briefly rewarm in the warm (not hot) oven for a minute before plating.

Prepare a double boiler: simmer a small pot of water and place a heatproof bowl over it (bowl should not touch the water). Off the heat or with very low heat, add 3 egg yolks to the bowl and whisk briskly with 1 tbs lemon juice until pale and slightly thickened.

Very slowly and steadily drizzle in the 6 tbs warm melted butter while continuously whisking to emulsify. If sauce becomes too thick, whisk in up to 1 tsp hot water to loosen. If it begins to separate, remove from heat and whisk vigorously while adding a few drops of warm water.

Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep the Hollandaise warm by placing the bowl in a warm spot or above the still-warm double boiler with heat off, covering lightly to prevent skin forming.

Place one croissant half (cheese side up) on each plate.

Top each croissant with a generous portion of homemade pulled ham (about 3 oz / kitchen estimate per portion), distributing any reserved pan juices over the ham for moisture.

Carefully place one warm poached egg on top of the ham on each croissant.

Spoon 2–3 tbs (adjust to taste) of warm Hollandaise sauce over each poached egg, letting a bit run onto the ham and croissant.

Garnish with a sprinkle of grated Parmesan (optional), chopped fresh chives and a pinch of freshly ground black pepper. Serve immediately.