Everly Benedict* Recipe

In a small heatproof bowl, combine 3 tbsp white wine vinegar, 3 tbsp water, 1 tsp sugar and 1 tsp salt. Stir until dissolved.

Add sliced mini sweet peppers to the brine, press to submerge, and let sit at room temperature for at least 15 minutes (can be made ahead and chilled up to 24 hours). Drain before plating.

Prepare the salsa base: in a small bowl mix the diced tomato, 2 tsp diced red onion, 1 tbsp chopped cilantro and 1 tsp minced jalapeño. Season lightly with a pinch of salt and set aside.

Make a stable hollandaise

Set a small saucepan with about 1 inch of simmering water over low heat (double-boiler setup). In a metal bowl that fits over the pan without touching water, whisk 3 egg yolks with 2 tsp lemon juice and 1 tsp salt until slightly thickened and pale.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tbsp warm melted butter in a thin stream while whisking to emulsify; sauce should thicken to a creamy, pourable consistency. Remove from heat, taste and season with cayenne pinch and additional salt or lemon to balance.

Fold the prepared tomato-onion-cilantro-jalapeño salsa gently into the hollandaise (reserve a small spoonful of salsa for garnish if desired). Keep warm (off heat) until plating.

Fill a wide shallow saucepan with 8 cups water, add 1 tsp fine sea salt and bring to a gentle simmer (not a rolling boil). Add 1 tsp white wine vinegar to the water to help the whites set.

Crack each egg into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon and carefully slide eggs one at a time into the center of the whirlpool (or simply slip them in close to the surface). Poach eggs for 3 to 3 1/2 minutes for runny yolks, 4 minutes for slightly firmer yolks.

Use a slotted spoon to lift eggs, briefly blot on paper towel to remove excess water, and keep warm on a plate while assembling. If needed, refresh eggs in warm (not hot) water for 30 seconds before plating.

Split and toast the 2 English muffins until golden. Butter each half with about 1/2 tbsp softened butter.

On each toasted muffin bottom, place 2 oz of applewood-smoked ham (divide total ham) and warm briefly in a 350°F oven for 3 minutes or in a skillet for 45 seconds per side until just warmed.

Slice the avocado in half, remove pit, scoop out flesh and thinly slice. Divide slices between the two muffin bottoms on top of the ham.

Toss 1 cup frisée lightly with a tiny pinch of salt and a drizzle of neutral oil if desired. Divide frisée between the two halves and arrange a nest for the eggs.

Place one warm poached egg on top of each assembled muffin half (two eggs per serving / one per muffin half as plated).

Spoon generous 2 to 3 tbsp hollandaise salsa over each poached egg, letting a little run down the sides.

Top with a few rings of the drained pickled sweet peppers, a sprinkle of snipped chives, a grind of black pepper and a light dusting of smoked paprika if using.

Plate the assembled English muffins on warm plates, serve immediately so eggs remain runny. Offer extra hollandaise salsa on the side if desired.

If making ahead, keep hollandaise warm over very low heat (or in a thermos) and reheated gently; poach eggs just before serving for best texture.