Classic Benedict Recipe

parboil potatoes

Place cubed potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

cook potatoes

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add diced onion and sauté 2–3 minutes until translucent. Add drained potatoes, spread into a single layer, and let brown undisturbed 3–4 minutes. Toss and continue to cook, turning occasionally, until potatoes are golden and crisp, about 8–10 minutes total. Season with paprika, garlic powder, salt, and pepper. Stir in chopped parsley if using and keep warm on low.

prepare a double boiler

Bring a small saucepan with 1–2 inches of water to a gentle simmer over low heat. Place a heatproof bowl (metal or glass) over the pan making sure the bottom of the bowl does not touch the water.

whisk egg yolks

In the bowl, whisk together the egg yolks, lemon juice and cold water until slightly thickened and pale, about 30–45 seconds.

cook and emulsify

Set the bowl over the simmering water and whisk constantly. Cook the yolks until they are warm and slightly thickened (about 1–2 minutes). Remove the bowl from the heat and very slowly drizzle in the melted/clarified butter while whisking continuously to create an emulsion. Start drop by drop for the first tablespoon, then increase to a thin stream. Continue until all butter is incorporated and the sauce is smooth and thickened.

season and hold

Whisk in salt and a pinch of cayenne (or a few drops of hot sauce). Taste and adjust lemon or salt as needed. Keep the Hollandaise warm by covering or placing the bowl in a warm (not hot) water bath; avoid direct heat to prevent breaking. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen.

toast English muffins and heat ham

Split English muffins and toast until golden. In a skillet over medium heat, warm the ham slices 30–60 seconds per side until heated and slightly caramelized. Keep warm.

poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add the white vinegar. Create a gentle whirlpool with a spoon and crack one egg into a small cup. Slip the egg into the center of the whirlpool. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on paper towel and repeat with remaining eggs. Season the eggs lightly with a pinch of salt and pepper.

assemble

Place toasted English muffin halves on plates. Top each half with a slice of warmed ham, then a poached egg. Spoon 2–3 tablespoons of Hollandaise over each egg. Brush the exposed muffin with the tablespoon of melted butter if desired. Finish with a grind of black pepper and a light sprinkle of salt. Serve immediately with a generous portion of breakfast potatoes on the side.