Classic Benedict Recipe
Two poached cage free eggs, ham, on a English Muffin and topped with hollandaise sauce.
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Ingredients
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English Muffins & Assembly
Eggs
Hollandaise Sauce
Garnish (optional)
Method
Hollandaise Sauce
Clarify and melt butter
Gently melt the 6 tbs unsalted butter in a small saucepan over low heat until fully melted. Optionally skim off any foam; keep warm but not bubbling.
Prepare egg yolks
In a heatproof bowl or the top of a double boiler, whisk together 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon hot water until slightly thickened and pale.
Cook over gentle heat
Place the bowl over (not touching) simmering water and whisk continuously. Be careful to keep heat low so yolks do not scramble. Whisk until the yolks are warm and begin to thicken (about 1–2 minutes).
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle in the warm melted butter in a thin, steady stream while whisking vigorously to create an emulsion. If needed, leave a tablespoon of butter to adjust consistency. Continue until sauce is smooth and thickened.
Season and finish
Whisk in 1 teaspoon salt and 1 teaspoon cayenne pepper (or a few drops of hot sauce) to taste. If sauce is too thick, whisk in up to 1 teaspoon hot water to loosen. Keep warm by placing bowl in a warm (not hot) water bath until ready to serve. Taste and adjust lemon, salt, or cayenne.
Poached Eggs
Prepare poaching liquid
Fill a medium saucepan with about 1 liter of water. Add 1 tablespoon distilled white vinegar (optional) and 1 teaspoon salt. Bring to a gentle simmer (small bubbles), not a rolling boil.
Create gentle whirlpool
Using a spoon, stir the simmering water in one direction to create a gentle whirlpool. This helps the egg white wrap around the yolk for a neat poach.
Poach eggs (two at a time)
Crack one egg into a small cup. Lower the cup close to the water and gently slide the egg into the center of the whirlpool. Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, gently tap the underside to drain, and transfer to a plate lined with paper towel. Repeat for the remaining eggs in batches (do not overcrowd). Keep poached eggs warm by briefly resting them in a bowl of warm (not hot) water while finishing assembly.
English Muffins & Ham
Toast and butter muffins
Split the 2 English muffins and toast them until golden. Spread about 1 teaspoon of butter on each half (2 tbs total used across all halves equals about 1 tbs per muffin half; adjust to taste).
Warm the ham
Heat a nonstick skillet over medium heat. Warm each slice of ham for about 1 minute per side until heated through and slightly caramelized. Place one slice on each toasted muffin bottom.
Assembly & Garnish