Wisconsin Benedict Recipe

Toast and butter muffins

Split the English muffins and toast them until golden. Spread about 1/2 tbs unsalted butter on each toasted half; keep warm in a 200°F (95°C) oven on a lined baking sheet while you finish other components.

Add ham and cheddar

Place one slice of ham on each muffin half, sprinkle about 2 tbs shredded sharp cheddar over the ham on each half (reserve remaining cheddar for final topping if desired). Hold in the warm oven for 2–3 minutes so the cheddar begins to melt.

In a medium skillet over medium heat, melt 1 tbs butter. Crumble or thin-slice the sweet Italian sausage and cook until browned and fully cooked, about 6–8 minutes. Remove to paper towels to drain. If you prefer only ham, skip sausage or serve alongside.

If using both ham and sausage, place a portion (about 2 oz sausage or one cooked slice) on top of the ham on each muffin half before adding the poached egg.

Fill a wide, shallow saucepan with 4 cups water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tsp distilled white vinegar to help eggs coagulate.

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg into the center. Poach each egg 3–3.5 minutes for a runny yolk or 4–4.5 minutes for a slightly firmer yolk. Use a slotted spoon to carefully lift the egg and transfer to a plate lined with paper towel to drain. Repeat with remaining eggs (work in batches if needed).

Keep poached eggs warm by placing them on a heatproof plate in the warm oven for up to 10 minutes; avoid stacking so they retain shape.

Set up a double boiler: bring a few inches of water to a simmer in a saucepan and place a heatproof bowl (metal or glass) over it, making sure the bowl bottom doesn’t touch the water. Reduce heat to low so water is just simmering.

Whisk the 3 egg yolks with the lemon juice and Dijon in the bowl until slightly thickened and pale, about 1–2 minutes. Place the bowl over the simmering water and continue whisking constantly.

Begin adding the cold butter, one cube at a time, whisking until each piece is incorporated before adding the next. As the sauce thickens, add butter slightly faster. If the sauce gets too thick, whisk in up to 1 tsp warm water to loosen.

When all butter is incorporated and sauce is smooth and thick, remove the bowl from heat. Stir in 1/2 cup shredded extra-sharp cheddar until melted and fully combined. Season with 1 tsp kosher salt, 1 tsp ground white pepper, and 1 tsp smoked paprika. Keep warm over very low heat or a warm water bath; whisk occasionally to maintain texture. Taste and adjust salt or lemon if needed.

Remove the prepared English muffin halves with ham and sausage from the oven. Place one warm poached egg on top of each muffin half.

Ladle about 2–3 tbs of the warm cheddar hollandaise over each poached egg, letting it cascade over the sides onto the ham and muffin. Sprinkle the remaining shredded sharp cheddar (if any) over the top; the warm hollandaise and egg will help it melt.

Garnish each portion with a pinch of chopped chives and a crack of coarsely ground black pepper.

Serve immediately with optional sides such as roasted potatoes or a small green salad.