Eggs Benedict* Recipe
two poached eggs, ham, brioche, hollandaise
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Ingredients
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Brioche & Assembly
Poached Eggs
Hollandaise Sauce
Garnish (optional)
Method
Brioche & Assembly
- 1
Toast brioche and warm ham
Split the brioche (or English muffins) and butter each cut side lightly with 2 tbs unsalted butter. Place cut-side down in a medium skillet over medium heat until golden and crisp, 1–2 minutes. Remove to a plate and keep warm. In the same skillet, warm the ham slices over medium-low heat just until edges begin to brown and ham is heated through, about 1 minute per side. Keep warm.
- 2
Prepare assembly station
Arrange toasted brioche on two plates. Place two warmed ham slices on each piece of brioche so each serving has two slices and a platform for the poached eggs.
Poached Eggs
- 3
Bring water to simmer
Pour 1.5 L water into a wide, shallow saucepan and add 1/2 tsp kosher salt and 1 tsp white vinegar. Bring to a gentle simmer (small bubbles breaking on the bottom, not a rolling boil).
- 4
Poach the eggs
Crack each egg into a small ramekin or cup. Stir the simmering water gently to create a slight whirlpool, which helps the whites wrap around the yolk. Slide one egg at a time from the ramekin into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for slightly firmer yolks. If your pan is large, you can poach up to 2 eggs at once, keeping them well spaced. Use a slotted spoon to gently lift each poached egg and transfer to a bowl of warm water briefly to rinse off any loose white, then back to a paper towel-lined plate to drain for 15–30 seconds.
- 5
Hollandaise Sauce
- 6
Clarify and melt butter
In a small saucepan, melt 6 tbs unsalted butter over low heat until fully melted and warm. Optionally skim any foam so you have clear butter. Keep the butter warm but not hot (about 60–65°C / 140–150°F).
- 7
Whisk yolks over gentle heat (bain-marie)
In a heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until slightly thickened. Place the bowl over (not touching) a pot of barely simmering water (bain-marie). Whisk constantly until the mixture is warm and has slightly increased in volume and will coat the back of a spoon – about 2–3 minutes. Be careful not to overheat or scramble the yolks.
- 8
Emulsify with butter
Remove the bowl from the heat. Very slowly, in a thin steady stream, whisk in the warm melted butter until the sauce is smooth and thickened. If the sauce becomes too thick, whisk in a few drops of warm water or an extra 1/2 tsp lemon juice to loosen it. Season with 1/4 tsp salt and a pinch of white pepper or cayenne; taste and adjust lemon or salt as desired. Keep the hollandaise warm (place the bowl in a warm spot or over very low heat briefly) and stir occasionally. If it separates, whisk in 1 tsp warm water vigorously to re-emulsify.
Assembly & Finish
- 9
- 10
Garnish and serve
Sprinkle each serving with a pinch of chopped chives and freshly cracked black pepper to taste. Serve immediately while hollandaise and eggs are warm.