Ham I Am Benny* Recipe

Prepare English muffins

Split the English muffins and toast them until golden. Spread 1/2 tablespoon unsalted butter on each half while warm (use remaining butter later as needed). Keep toasted muffins warm in a low oven (about 200°F/95°C) or on a plate covered with foil.

Warm and slightly crisp ham

Heat a large skillet over medium heat. Add the cob-smoked ham slices and warm 1–2 minutes per side until heated through and edges are lightly caramelized. Remove from heat and keep warm.

Bring poaching water to simmer

In a shallow wide saucepan, bring 2 cups water to a gentle simmer (small bubbles forming, not a rolling boil). Stir in 1 teaspoon fine salt and 1 teaspoon white vinegar. Reduce heat to maintain a gentle simmer.

Poach eggs

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip the first egg into the center. Poach 3–3 1/2 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon onto a paper towel-lined plate to drain. Repeat with remaining eggs, reheating the water if necessary and keeping the eggs warm.

Set up double boiler

Fill a saucepan with 1 cup of water and bring to a bare simmer. Place a heatproof mixing bowl (stainless steel or glass) over the saucepan so the bowl's bottom does not touch the water.

Whisk egg yolks and lemon

In the bowl, whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until combined and slightly thickened.

Cook and emulsify

Place bowl over simmering water and whisk continuously until the egg yolks warm and slightly thicken (do not scramble). Gradually add the cubed cold butter a few pieces at a time while whisking constantly, allowing each addition to incorporate before adding more. Continue until all butter is incorporated and sauce is smooth and thickened to a creamy consistency. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Remove from heat.

Season

Stir in 1 teaspoon salt and a pinch of cayenne pepper. Taste and adjust with a little more lemon juice or salt if needed. Keep the hollandaise warm (place bowl in a warm spot or cover) for up to 20 minutes. If it starts to separate, whisk in a teaspoon of warm water vigorously to bring back together.

On each toasted English muffin half, place a warmed slice of cob-smoked ham (divide 8 oz among 4 muffins). Top each ham-topped muffin half with a gently poached egg.

Spoon or drizzle hollandaise generously over each poached egg (about 2 tablespoons per egg).

Finish with a light sprinkle of chopped chives or microgreens and a grind of freshly ground black pepper. Serve immediately while warm.