"the Best" Eggs Benedict With Ham & Hollandaise Recipe

Split and toast

Split the English muffins and lightly toast them until golden. Spread about 1/2 tablespoon butter on each half while still warm.

Heat ham

Warm the ham slices in a skillet over medium heat for 30–60 seconds per side until heated through and lightly browned at the edges. Keep warm on a plate covered with foil.

Final assembly

Place one buttered English muffin half on each plate. Top each with one warmed ham slice, then a poached egg, and finally spoon 2–3 tablespoons of hollandaise over the egg. Garnish with chopped chives and a grind of black pepper. Serve immediately.

Prepare water

Fill a wide, shallow saucepan with about 2 liters of water. Add the vinegar and the teaspoon of salt. Bring to a gentle simmer over medium heat — small bubbles should rise from the bottom but the surface should not be at a rolling boil.

Create vortex (optional)

Use a spoon to stir the water to create a gentle whirlpool; this helps eggs hold their shape but is optional if you poach multiple eggs or use ramekins.

Crack and poach eggs

Crack each egg into a small ramekin or cup. Gently slip an egg into the simmering water (one at a time, or two at a time if your pan allows). Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Maintain a gentle simmer and avoid stirring aggressively.

Remove and drain

Use a slotted spoon to lift each egg out, gently blot the underside on a paper towel to remove excess water, and transfer to a warm plate while you poach the remaining eggs. Keep poached eggs warm by placing them in a bowl lined with a paper towel set over a pot of very warm (not boiling) water with a lid on.

Clarify butter

Melt 6 tablespoons of unsalted butter in a small saucepan over low heat until fully melted. If desired, skim the foam for a clearer butter. Keep the butter hot but not boiling.

Whisk yolks

In a heatproof bowl (stainless steel or glass), combine the 3 egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon salt. Whisk vigorously until the mixture is slightly thickened and pale.

Double-boiler technique

Set the bowl over (not touching) a pot of barely simmering water to create a double boiler. Whisk the yolk mixture constantly and continuously until it reaches about 60–65°C (140–150°F) or becomes thick and ribbons form when the whisk is lifted, about 2–3 minutes. Be careful: do not let the yolks scramble.

Emulsify butter

Remove the bowl from heat. Very slowly drizzle in the hot melted butter in a thin stream while whisking constantly to emulsify. If the sauce becomes too thick, whisk in up to 1 tablespoon of hot water to loosen to desired consistency. Taste and adjust with a little more lemon juice or salt if needed. Stir in a pinch of white pepper or cayenne.

Keep warm

Keep the hollandaise warm by setting the bowl over warm (not hot) water or placing it in a thermos. Do not overheat or the sauce will separate. Use within 20–30 minutes for best texture.

Sprinkle the finished Eggs Benedict with the finely chopped chives and a final grind of black pepper. Serve immediately so the hollandaise stays smooth and eggs remain runny.