Charred Benedict Recipe

Combine shredded cheddar, softened cream cheese, mayonnaise, chopped roasted pimientos, hot sauce, smoked paprika, lemon juice, salt and black pepper in a bowl. Mix until smooth but slightly chunky. Taste and adjust seasoning. Chill while preparing other components to let flavors meld.

Warm up butter

Gently melt butter and keep it warm (hot but not boiling) so it’s ready to emulsify into the yolks.

Place the 3 egg yolks in a heatproof bowl. Whisk together yolks, lemon juice and Creole mustard until combined.

Set the bowl over a saucepan of barely simmering water (double boiler). Whisk constantly and gently until the yolk mixture thickens slightly (do not scramble).

Very slowly drizzle the hot melted butter into the yolks while continuously whisking (start drop by drop, then thin stream) to create a smooth emulsion. If sauce becomes too thick, whisk in a few drops of warm water to adjust texture.

Whisk in cayenne, Creole seasoning and salt. Keep hollandaise warm in a thermos or over the warm (not hot) water. Taste and adjust lemon or seasoning as needed.

Bring water to a gentle simmer in a deep sauté pan or shallow pot (about 3–4 cm depth). Add the white vinegar; reduce water to a very gentle rolling simmer (small bubbles).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, then slip an egg into the center. Poach 3–3½ minutes for a set white and runny yolk (increase 30–60 seconds for firmer yolks). Repeat for second egg. Use a slotted spoon to remove eggs and transfer to a paper towel-lined plate for 30 seconds to drain.

Split and toast the English muffins until golden. Butter both halves lightly with the unsalted butter while hot.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the country ham slices and sear 45–60 seconds per side until edges are charred and slightly crisp but not dry. Remove and let rest briefly.

Toss arugula with a tiny pinch of salt and a few drops of lemon juice if desired; keep aside.

Place toasted English muffin halves on plates (two halves for one serving). On each bottom half, spread about 2 tablespoons of pimento cheese evenly.

Lay one charred country ham slice over the pimento cheese on each muffin half.

Top each ham-topped muffin with a handful (~2 tablespoons) of dressed arugula.

Carefully place one poached egg on top of each mound (two eggs total).

Ladle 2–3 tablespoons of warm Creole hollandaise over each poached egg, allowing some to drizzle over the sides.

Finish with a crack of coarse black pepper, a light dusting of smoked paprika if desired, and scatter microgreens or extra arugula. Serve immediately with the choice of side (home fries, roasted potatoes or mixed fruit) and a lemon wedge on the side.