Eggs Benedict Recipe

Prepare poaching liquid

Fill a wide saucepan with 1.5 liters of water, add 2 tablespoons white vinegar and 1/2 teaspoon salt. Bring to a gentle simmer (small bubbles), not a rolling boil.

Create whirlpool and crack eggs

Using a spoon, stir the simmering water to create a gentle whirlpool. Crack one egg into a small bowl, then gently slide the egg into the center of the whirlpool. Repeat for remaining eggs, poaching in batches if necessary so eggs have room.

Poach eggs

Poach each egg for 3 to 3.5 minutes for firm whites and runny yolks (4 minutes for slightly firmer yolks). Use a slotted spoon to lift and drain, then transfer to a shallow bowl of warm water to keep warm while you finish others.

Melt butter

Gently melt 6 tablespoons unsalted butter in a small saucepan until fully liquid and hot, but not browned. Keep warm.

Whisk yolks

In a heatproof bowl (or top of a double boiler) whisk together 3 egg yolks and 1 teaspoon cold water until slightly frothy.

Cook over gentle heat

Place the bowl over a pot of simmering water (bain-marie), making sure the bottom of the bowl does not touch the water. Whisk constantly while the yolks warm; they should thicken slightly after 1-2 minutes.

Emulsify with butter

Remove bowl from heat. Very slowly, in a thin steady stream, whisk the warm melted butter into the yolks until fully incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water to loosen.

Season Hollandaise

Stir in 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of cayenne or a few drops of hot sauce. Taste and adjust seasoning. Keep sauce warm (not hot) until serving; if needed, place bowl back over warm (off-heat) water to maintain temperature.

Toast English muffins

Split the 2 English muffins and lightly butter each half with 1 tablespoon unsalted butter. Toast in a skillet or toaster until golden and crisp, about 2-3 minutes per side in a skillet.

Warm ham

Place 2 slices of ham on each muffin half and warm briefly in the skillet for about 30-45 seconds per side until heated through but not crisp.

Top with poached eggs and sauce

Place one warm poached egg on each ham-topped muffin half. Spoon 2-3 tablespoons of hollandaise sauce over each egg (divide sauce evenly). Grind a little black pepper over the top and sprinkle with chopped chives or parsley.

Prepare vegetables

Halve the cherry tomatoes. Peel (if desired) and thinly slice the half cucumber.

Dress salad

In a bowl toss 4 cups mixed baby greens, halved cherry tomatoes, and sliced cucumber with 2 teaspoons olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.

Plate

Place a small mound of dressed greens alongside the Eggs Benedict on each plate.

Serve each plate with two halves of English muffin topped with ham, a poached egg, and hollandaise, garnished with chopped chives or parsley. Serve immediately with the green salad on the side.