Benedicts Recipe

Split the English muffins and toast them until golden. While hot, spread 2 tbs unsalted butter evenly over the cut sides so they stay warm and moist.

Heat a large skillet over medium heat. Add the 8 slices of ham or Canadian bacon and warm for about 1–2 minutes per side until lightly browned. Keep warm on low heat or tent with foil.

When Hollandaise and eggs are ready, place one toasted muffin half on each serving plate, top each with a warm ham slice, then a poached egg, spoon Hollandaise over the eggs, and sprinkle with chopped chives and a pinch of black pepper.

Prepare poaching water

Pour 2 liters of water into a wide, shallow saucepan and bring to a gentle simmer (small bubbles, not a rolling boil). Stir in 1 tsp kosher salt and 1 tsp white vinegar.

Create vortex (optional)

Using a spoon, stir the simmering water to create a gentle whirlpool. This helps the egg white wrap around the yolk but is optional when using multiple eggs.

Poach the eggs

Crack each large egg into a small bowl or ramekin. One at a time, gently slide an egg into the simmering water near the center (or at different spots if not using a vortex). Poach for 3¼–3½ minutes for set whites and runny yolks. For firmer yolks, poach 4–4½ minutes.

Remove and drain

Use a slotted spoon to lift each egg, gently blot on a kitchen towel or paper towel to remove excess water, and place on a warm plate until assembling. If making ahead very slightly, hold in a bowl of warm water (not hot) up to 20 minutes, then reheat very briefly in simmering water for 20–30 seconds before serving.

Clarify the butter

Melt 6 tbs (approx. 3/8 cup) unsalted butter in a small saucepan over low heat until fully melted and foam subsides. Keep warm but not bubbling.

Whisk egg yolks

Place 3 large egg yolks in a medium heatproof bowl. Add 1 tbs fresh lemon juice, 1 tsp Dijon mustard (optional), and a pinch of the sea salt. Whisk vigorously until combined and slightly thickened.

Create a double boiler

Set the bowl over (not touching) a saucepan of gently simmering water. Continuously whisk the yolks until they become pale and slightly thickened — about 1–2 minutes. Make sure the water is low enough to avoid scrambling the yolks.

Temper and emulsify

Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Start drop by drop for the first tablespoon, then increase to a thin stream as the sauce begins to emulsify. Continue until all butter is incorporated and the sauce is smooth and glossy.

Finish and season

Remove from heat and whisk in 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and add a little more lemon juice or salt if needed. Keep the hollandaise warm by placing the bowl in a pan of warm (not hot) water or cover and hold up to 30 minutes; if it cools too much it may thicken — whisk gently and add a teaspoon of warm water to loosen if necessary.