Ultimate Benedict Recipe

Clarify butter

Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted. Skim foam and keep warm on the lowest heat or transfer to a heatproof container; do not let it boil.

Prepare a double boiler

Set a medium saucepan with an inch or two of simmering water over low heat. Use a heatproof bowl that sits snugly on top without touching the water.

Whisk yolks

In the heatproof bowl, combine 4 egg yolks and 1 tbsp lemon juice. Whisk vigorously until mixture is slightly thickened and pale.

Tempering

Place the bowl over the simmering water (off direct steam if very vigorous). Continue whisking and slowly drizzle in 2-3 tbsp of the warm clarified butter to temper the yolks. After it incorporates, add the rest steadily in a thin stream while whisking, creating a thick, glossy sauce.

Finish Hollandaise

Remove from heat. Whisk in 1 tsp white wine vinegar, 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp cayenne. If sauce is too thick, whisk in 1-2 tsp warm water to loosen. Keep warm in a thermos or over warm water (very low) until serving, stirring occasionally.

Poach eggs

Bring 2 cups cold water with 1 tsp white wine vinegar to a gentle simmer (small bubbles, not a rolling boil) in a wide shallow pan. Crack each whole egg into a small ramekin. Create a gentle whirlpool with a spoon and slip one egg at a time into the simmering water. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to remove eggs and drain on a paper towel. Keep warm by placing on a warm plate or in a covered container.

Cook bacon and sausage

Preheat a large skillet over medium heat. For bacon: lay 4 strips in cold skillet, cook 3–5 minutes per side until crisp, drain on paper towel. For sausage links: if raw, cook in the same skillet over medium heat for 10–12 minutes, turning frequently until internal temp reaches 160°F / 71°C; if pre-cooked, brown for 4–6 minutes. Keep warm in a low oven (about 200°F / 95°C).

Warm ham

In the skillet for 30–60 seconds per slice, warm the 4 slices of ham just until heated and slightly caramelized at the edges. Keep warm with meats.

Toast English muffins

Split 2 English muffins and butter each cut side with 1/2 tbsp unsalted butter. Toast in a skillet or under a broiler cut-side down until golden, about 2–3 minutes in a skillet or 1–2 minutes under broiler. Place toasted muffins on plates.

Assemble base

On each English muffin half place: 1 slice of ham, 1 bacon strip (or halve bacon if preferred), and 1 sausage link (or 2 halves) as desired to create the Ultimate Benedict stack. Keep prepared stacks warm.

Prepare potatoes

Grate the 2 peeled Russet potatoes and place in a clean kitchen towel. Squeeze tightly to remove as much moisture as possible. Transfer grated potatoes to a bowl and season with 3/4 tsp salt and 1/4 tsp black pepper.

Cook hash browns

Heat 3 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering. Add the grated potatoes in an even layer and press down with a spatula. Cook undisturbed for 4–5 minutes until golden and crisp on the bottom. Flip in sections (or invert onto a plate then slide back into pan) and cook another 3–4 minutes until both sides are crisp. Transfer to a paper towel-lined plate and keep warm in the oven if needed.

Finish & garnish

When ready to plate, place 1 portion of hash browns alongside each assembled muffin stack. Top each stack with a gently poached egg. Spoon 2-3 tbsp warm Hollandaise over the egg. Sprinkle chopped chives (1 tsp per serving) and a light crack of black pepper over the Hollandaise. Serve immediately.