Jun 09 2026
Restaurants›Earls Kitchen + Bar - Waikiki›Classic Benedict Recipe

Classic Benedict Recipe

Inspired by Earls Kitchen + Bar - Waikiki
Time35m
Serves2

Poached eggs, Virginia ham, sourdough toast, hollandaise, crispy potato pavé, garden greens

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Ingredients

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Poached Eggs

Virginia Ham

Sourdough Toast

Hollandaise Sauce

Crispy Potato Pavé

Garden Greens

Method

Poached Eggs

  1. 1

    Prepare the Water

    Fill a large pot with water and bring it to a gentle simmer. Add vinegar to the water.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on a paper towel.

Virginia Ham

  1. 3

    Heat the Ham

    In a skillet over medium heat, warm the Virginia ham slices until heated through, about 2 minutes on each side.

Sourdough Toast

  1. 4

    Toast the Bread

    While the ham is heating, toast the slices of sourdough bread until golden brown.

Hollandaise Sauce

  1. 5

    Melt the Butter

    In a saucepan, melt the butter over low heat until just melted and bubbling.

  2. 6

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture lightens in color.

  3. 7

    Combine Ingredients

    Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and is smooth.

  4. 8

    Season the Sauce

    Add salt and a pinch of cayenne pepper to the sauce, stirring to combine. Keep warm.

Crispy Potato Pavé

  1. 9

    Prepare the Potatoes

    Peel and slice the potatoes thinly. Season with salt.

  2. 10

    Cook the Potatoes

    In a skillet, heat olive oil over medium heat. Add the potato slices in a single layer and cook until golden and crispy on both sides, approximately 4-5 minutes per side.

Garden Greens

  1. 11

    Prepare the Salad

    In a large bowl, toss the mixed salad greens with olive oil, balsamic vinegar, and season with salt and pepper to taste.

Assembling the Dish

  1. 12

    Assemble the Benedict

    On each plate, place two slices of sourdough toast, top with a slice of heated Virginia ham, and then place a poached egg on top. Drizzle with hollandaise sauce and serve alongside crispy potato pavé and salad greens.

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