Caffe Eggs Benedict Recipe

parboil potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer and cook until just tender when pierced, 8–10 minutes. Drain thoroughly and let steam-dry for 2 minutes.

crisp potatoes

Heat a large skillet over medium-high heat. Add olive oil and butter until shimmering. Add drained potatoes in a single layer, sprinkle smoked paprika and garlic powder, and cook without stirring for 3–4 minutes to form a crust. Toss and continue to brown and crisp, another 6–8 minutes, until golden and cooked through. Season with remaining kosher salt and stir in chopped parsley. Keep warm at low heat while you prepare eggs and hollandaise.

prepare a bain-marie

Fill a medium saucepan with 1–2 inches of water and bring to a very gentle simmer. The water should not touch the bottom of the mixing bowl. Reduce heat to low so steam is steady but not bubbling vigorously.

whisk yolks

In a heatproof bowl (metal or glass) that fits over the saucepan, whisk together egg yolks, lemon juice, and cold water until combined and slightly thickened.

cook and thicken

Set the bowl over the simmering water and whisk constantly until mixture becomes pale and slightly thickened (ribbon-like fall from the whisk), about 3–4 minutes. Remove bowl from heat to avoid overcooking.

emulsify butter

Very slowly drizzle the warm melted butter into the yolk mixture while whisking continuously to create a smooth emulsion. If sauce becomes too thick, whisk in a teaspoon of warm water or lemon juice to loosen. Stir in Dijon mustard, chopped tarragon, and salt. Taste and adjust seasoning with white pepper or a pinch of cayenne if desired. Keep sauce warm by placing the bowl in a warm (not hot) water bath or cover and set aside; do not reheat directly over high heat or it may split.

toast muffins & warm ham

Split and butter the English muffins lightly on cut sides. Toast in a skillet or toaster until golden and crisp. In the same skillet over medium heat, warm smoked ham slices for about 30–45 seconds per side until just heated; keep warm.

poach eggs

Fill a wide shallow saucepan with about 3 inches of water, add 2 tbs white vinegar and bring to a gentle simmer (small, steady bubbles). Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center (or place eggs spaced apart). Poach eggs until whites are set but yolks remain runny, 3–3½ minutes for a medium-large egg. Use a slotted spoon to lift eggs and briefly drain on a paper towel. Season with a pinch of kosher salt and pepper.

assemble

Place toasted English muffin halves on plates. Top each half with a warmed ham slice, then a poached egg. Spoon 2–3 tablespoons of warm tarragon hollandaise over each egg. Garnish with a small sprig of fresh tarragon and a grind of black pepper. Serve immediately with a generous portion of house potatoes alongside.