Eggs Benedict Recipe

Toast English muffins

Split the English muffins and spread 1/2 tablespoon softened butter on each cut side. Toast in a toaster or under a broiler until golden and crisp, about 2–3 minutes. Keep warm on a plate covered loosely with foil.

Warm the shaved ham briefly in a skillet over medium heat for 30–60 seconds per side just until heated through and slightly caramelized at the edges. Keep warm on low heat or covered.

Prepare water

In a wide shallow saucepan or sauté pan, bring about 2 liters of water to a gentle simmer (small bubbles). Add 1 tablespoon white vinegar and 1 teaspoon salt. Reduce heat so the water is at a steady 180–190°F (82–88°C) simmer — not a rolling boil.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon (optional) and slip one egg from its ramekin into the water. Poach 3–4 minutes for a runny yolk, or 5 minutes for slightly firmer yolk. Use a slotted spoon to lift, gently dab under paper towel to remove excess water, and transfer to a warm plate. Repeat with remaining eggs; maintain water temperature and stir occasionally to prevent whites from spreading.

Set up double boiler

Fill a saucepan with 1–2 inches of water and bring to a simmer. Use a heatproof bowl (stainless steel or glass) that nests over the saucepan without touching the water. Reduce heat so water is gently simmering.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water until slightly thickened and pale. Place the bowl over the simmering water.

Cook and emulsify

Continuously whisk the yolk mixture over the simmering water for 2–3 minutes until it feels warm and slightly thickens (do not scramble). Remove the bowl briefly from heat and begin adding the 6 tablespoons cold butter, one piece at a time, whisking vigorously after each addition to form a smooth emulsified sauce. If the sauce becomes too thick, add a teaspoon or two of warm water to adjust consistency. Season with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and a pinch of cayenne if using. Keep the hollandaise warm by leaving the bowl over the warm (not boiling) pan or transfer to a thermos; stir occasionally.

If hollandaise breaks (separates), whisk a teaspoon of warm water into a clean bowl and slowly whisk the broken sauce into it to re-emulsify.

Place two toasted English muffin halves on each plate. Top each half with two slices of warmed shaved ham. Gently place one poached egg on top of the ham on each muffin half.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting it cascade down the sides. Sprinkle with a pinch of freshly ground black pepper and chopped chives. Serve immediately with lemon wedges on the side to squeeze over if desired.