Eggs Benny Recipe
poached eggs, english muffin, black forest ham and hollandaise
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Ingredients
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Eggs & Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Prepare butter
Melt 6 tbsp butter in a small saucepan over medium-low heat until fully melted. For a clearer sauce, skim foam and keep warm (do not let it boil). If you prefer clarified butter, simmer briefly and remove milk solids.
- 2
Whisk yolks
In a heatproof bowl (or the top of a double boiler) whisk 3 egg yolks with 1 tbsp cold water until smooth and slightly frothy.
- 3
Cook gently
Place the bowl over (but not touching) simmering water — maintain a gentle simmer, not a boil. Whisk constantly and slowly cook the yolks until they begin to thicken and reach a custard-like consistency (ribbons form when you lift the whisk). This should take 2–4 minutes.
- 4
Emulsify with butter
Once thickened, remove bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly to form an emulsion. Start drop by drop, then in a thin steady stream as the sauce comes together. If using clarified butter, add a little quicker; if using whole melted butter, pour more slowly.
- 5
Finish seasoning
Whisk in 1 tbsp fresh lemon juice and a pinch of salt. Taste and adjust with more lemon, salt, and a tiny pinch of cayenne or a few drops of hot sauce if desired. Keep sauce warm in a bowl set over warm (not hot) water until ready to serve, whisking occasionally. If sauce becomes too thick, whisk in a few drops of warm water to loosen.
Eggs & Assembly
- 6
Toast muffins and heat ham
Split 2 English muffins and toast until golden. Spread a little of the 1 tbsp butter on the cut sides while hot. In a medium skillet over medium heat, warm 4 slices of black forest ham for about 30–45 seconds per side until heated and slightly caramelized; keep warm on a plate.
- 7
Poach eggs
Fill a wide shallow saucepan with about 3–4 inches (7–10 cm) of water. Add 1 tsp white vinegar and bring water to a gentle simmer (small bubbles, not a rolling boil). Crack one egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then slip the egg from the cup into the center. Poach for 3–3½ minutes for runny yolks, or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs (poach in batches if needed). Keep eggs warm by briefly placing them in a bowl of warm water (off heat) if necessary, but blot before assembling.
- 8
Assemble Eggs Benedict
Place the buttered toasted English muffin halves on plates. Top each half with one warmed slice of black forest ham. Gently place a poached egg on top of each ham-topped muffin half. Spoon a generous amount (about 2–3 tbsp) of warm hollandaise over each egg, allowing it to cascade down the sides.
- 9
