Eggs Benedict Recipe

Toast and prepare base

Heat a skillet over medium heat and add 1 tablespoon unsalted butter. Toast the 4 slices of sourdough until golden and crisp on both sides (about 1–2 minutes per side). Keep warm on a baking sheet in a low oven (90–100°C / 200°F).

Warm ham

In the same skillet for 30–45 seconds per side, warm the 4 slices of ham until just heated through and beginning to brown at the edges. Keep warm with the toasted sourdough.

Poach eggs

Fill a wide shallow saucepan with about 4–5 cups water and bring to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar. Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slip one egg at a time into the simmering water. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly set yolks. Remove with a slotted spoon, gently blot on paper towel, and keep warm on a plate. Season lightly with a pinch of salt and pepper.

Assemble

Place one toasted sourdough slice on each plate. Spread about 2 tablespoons beetroot hummus (see Beetroot Hummus section) on each slice. Top each with a warmed ham slice, then a poached egg. Spoon hollandaise over each egg (about 2–3 tablespoons). Finish with a sprinkle of olive crumble and a crack of black pepper.

Make a double-boiler

Bring a small saucepan of water to a simmer. Use a heatproof bowl that sits on top of the pan without touching the water (double-boiler). Reduce heat so water is gently steaming.

Whisk egg yolks

Place 3 egg yolks, 1 tablespoon lemon juice and 1 teaspoon cold water in the bowl. Whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes.

Temper and thicken

Continuously whisk while slowly drizzling in the 6 tablespoons of hot melted butter (a thin steady stream). Keep whisking until sauce is thick, smooth and emulsified, 3–5 minutes. If sauce gets too hot or thickens too fast, remove bowl from heat briefly and continue whisking off heat.

Finish sauce

Season hollandaise with 1/2 teaspoon salt and 1/8 teaspoon cayenne pepper. Taste and add more lemon juice or salt as needed. Keep warm (not hot) until serving — either over the still-warm double-boiler or in a thermos; if it cools and separates, whisk in 1 teaspoon warm water to re-emulsify.

Combine 1 cup drained chickpeas, 1/2 cup chopped cooked beetroot, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 small garlic clove, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon salt and 2 tablespoons reserved chickpea liquid (or water) in a food processor. Blend until smooth, scraping down sides as needed. Adjust texture with additional chickpea liquid or water (1 teaspoon at a time) to reach a spreadable consistency. Taste and correct salt, lemon or garlic as desired. Transfer to a bowl and keep at room temperature until assembly.

Finely chop 1/4 cup pitted Kalamata olives. In a small skillet over medium heat, add 1 teaspoon olive oil and 2 tablespoons panko breadcrumbs. Toast the panko, stirring, until golden, about 2–3 minutes. Remove from heat and stir in the chopped olives, 1/2 teaspoon lemon zest and 1 teaspoon finely chopped parsley. Let cool — mixture will crisp further. Sprinkle over finished Eggs Benedict for texture and salty bite.