Eggs Benedict Recipe

Clarify or melt butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until fully melted and foamy. Skim foam and, if desired, leave a little milk solids behind (optional). Keep warm but not hot (about 140–150°F / 60–65°C).

Prepare egg yolk mixture

In a medium heatproof bowl or the top of a double boiler, whisk together 3 large egg yolks, 1 tbs fresh lemon juice, 1 tsp cold water and 1/2 tsp Dijon mustard (if using) until smooth and slightly thickened.

Cook gently

Place the bowl over a saucepan of simmering (not boiling) water so the bowl does not touch the water (double-boiler). Whisk constantly while heating until the yolks become pale, thickened and reach a temperature of about 140°F (they should coat the back of a spoon). This takes 3–5 minutes.

Emulsify butter into yolks

Remove the bowl from the heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Begin with drops, then a thin stream as the sauce begins to thicken and emulsify. Continue until all butter is incorporated and sauce is smooth and glossy.

Season and hold

Whisk in 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper and a pinch of cayenne. Taste and adjust lemon or salt. If sauce is too thick, whisk in up to 1 tsp warm water to loosen. Keep the Hollandaise warm by placing the bowl in a warm (not hot) spot or over warm (off heat) water; do not reheat directly or it may split.

Toast sourdough

Heat a skillet over medium heat. Spread 1 tbs unsalted butter on both sides of 4 sourdough slices and toast 2–3 minutes per side until golden and crisp. Alternatively, use a toaster or oven. Keep warm.

Heat ham

Warm the 4 ham slices in the same skillet over medium for about 30–60 seconds per side until heated through and slightly caramelized at the edges. Keep warm on a plate.

Poach eggs — prepare water

Fill a wide, shallow saucepan with about 3–4 inches (7–10 cm) of water. Add 1 tsp salt and 2 tsp white vinegar. Bring water to a gentle simmer: bubbles should barely break the surface.

Poach eggs — create whirlpool

For each egg, stir the water gently to create a mild whirlpool (this helps the white wrap the yolk). Crack one large egg into a small bowl or cup.

Poach eggs — cook

Slip the egg from the cup into the center of the whirlpool. Cook undisturbed for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, drain, and briefly blot on paper towel. Repeat with remaining eggs. Keep eggs warm in a bowl of warm water or on a warm plate.

Assemble Eggs Benedict

Place one toasted sourdough slice on each serving plate. Top each slice with one warmed ham slice. Place a poached egg on top of the ham. Spoon 2–3 tablespoons of warm Hollandaise over each egg, allowing it to run down the sides.

Garnish and serve

Sprinkle 1 tbs finely chopped fresh chives over the Hollandaise and finish with freshly ground black pepper to taste. Serve immediately while eggs and sauce are warm.