Classic Eggs Benedict Recipe
Old-fashioned ham, poached eggs hollandaise, green salad, rosti
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Ingredients
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For the Eggs Benedict
For the Hollandaise
For the Rosti
For the Green Salad
Finishing
Method
For the Rosti
- 1
Prepare potatoes
Grate the peeled russet potatoes on the large holes of a box grater. Transfer grated potato to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This removes excess starch and helps crispness.
- 2
Season and form
Place the drained grated potato in a bowl. Add 0.5 tsp salt and 0.25 tsp black pepper; toss to combine. Divide into two equal portions and shape each into a loose patty about 4 inches (10 cm) across and 1/2 inch (1–1.5 cm) thick.
- 3
Cook rostis
Heat 1 tbs butter or oil in a nonstick skillet over medium heat. Add one potato patty and press gently with a spatula. Cook 5–6 minutes until deep golden and crisp, then flip carefully and add the remaining 1 tbs butter or oil around the edge. Cook another 5–6 minutes until cooked through and golden. Repeat for the second patty. Keep warm in a low oven (100–120°C / 210–250°F) while you finish the eggs and hollandaise.
For the Hollandaise
- 4
Clarify butter (optional quick method)
Melt the 6 tbs butter gently in a small saucepan until the solids separate. Skim foam and reserve the clear yellow butterfat. Keep warm but not hot (around 60–70°C).
- 5
Whisk egg yolks
In a heatproof bowl (or the bowl of a double boiler), whisk the 3 egg yolks with 1 tbs lemon juice and 0.25 tsp salt until slightly thickened. Set the bowl over (not touching) simmering water and whisk constantly until the mixture is warm and slightly thickened — about 2–3 minutes. Do not let the yolks scramble.
- 6
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolk mixture while whisking vigorously to create a smooth, glossy emulsion. If butter is not clarified, pour slowly and leave behind any milky solids. Taste and add 1/8 tsp cayenne (or to taste) and more lemon or salt if necessary. Keep hollandaise warm over a warm (not hot) water bath or in a thermos until serving; if it gets too thick, whisk in a teaspoon of warm water or more lemon juice to loosen.
For the Poached Eggs
- 7
Prepare poaching liquid
Fill a wide shallow saucepan with about 3–4 inches (7–10 cm) of water. Add 1 tbs white vinegar and 1 tsp salt. Bring to a gentle simmer — bubbles should barely break the surface. Reduce heat to maintain a very gentle simmer.
- 8
Poach the eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach eggs 3–3.5 minutes for runny yolks, or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift each egg and briefly dip into a bowl of warm water to rinse off any vinegar, then drain on a paper towel. Keep the eggs warm by placing them on a plate and covering loosely with foil.
Assembly and Salad
- 9
Toast English muffins and warm ham
Split and toast the 2 English muffins until golden. In a skillet over medium heat, warm the 4 ham slices 30–60 seconds per side until warmed through and slightly caramelized.
- 10
Dress the salad
In a small bowl whisk 1 tbs olive oil with 0.5 tbs red wine vinegar (or lemon juice), 0.125 tsp salt, and 0.125 tsp pepper. Toss the mixed greens and halved cherry tomatoes with the dressing until lightly coated. Keep chilled until plating.
- 11
Plate the eggs benedict
Place a warm rosti on each plate. Top each rosti with one toasted English muffin half, then a slice of warmed ham. Gently place a poached egg on top of each ham slice. Spoon 2–3 tbs of warm hollandaise over each egg, allowing some to run down the sides. Sprinkle a small pinch of black pepper and the optional chopped chives over the hollandaise. Add the dressed green salad to the side and a lemon wedge if using.