Eggs Benedict Recipe

Prepare muffins and ham

Split the English muffins and toast them lightly (2–3 minutes) until golden. Butter each half with 1 teaspoon of the unsalted butter while hot.

Warm diced ham in a small skillet over medium heat for 2–3 minutes until just warmed and edges are lightly browned. Remove from heat and set aside.

On each toasted muffin half, divide the warmed ham evenly (about 60 g per serving if making two servings). Sprinkle shredded cheddar evenly on the ham while still warm so it softens slightly.

Keep muffins in a warm oven (about 90–100°C / 200°F) while poaching eggs and finishing sauce so assembly stays hot.

Fill a wide, shallow saucepan with 2 liters of water and bring to a gentle simmer (small bubbles) — not a rolling boil. Stir in 1 tablespoon white vinegar and 1 teaspoon salt.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach eggs for 3 to 3 1/2 minutes for runny yolks, or 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water, and place each poached egg onto a plate lined with a clean towel. If not assembling immediately, transfer eggs to a bowl of warm water (not hot) to keep warm for up to 10 minutes.

Set up a double boiler: bring 2–3 cm of water to a simmer in a medium saucepan and place a heatproof bowl over it (bowl bottom should not touch water). Keep heat at gentle simmer.

Whisk together 3 egg yolks and 1 tablespoon lemon juice in the heatproof bowl until combined and slightly thickened, about 30–45 seconds.

Place the bowl over the simmering water and continue whisking constantly. Slowly drizzle in the 8 tablespoons melted butter in a thin, steady stream while whisking. If sauce becomes too thick, whisk in up to 1 teaspoon hot water to adjust consistency.

Once all butter is incorporated and sauce is smooth and thickened to a pourable consistency, remove from heat. Whisk in 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Taste and adjust lemon, salt, or pepper as needed. Keep warm (do not overheat or it will separate).

For each serving, place two toasted muffin halves (with ham and cheddar) on a plate. Using a slotted spoon, place two poached eggs (one per muffin half) on top of the ham and cheese.

Ladle 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it run onto the ham and muffin.

Garnish with chopped fresh parsley and an extra pinch of ground black pepper. Serve immediately.