Benedicts Corner Recipe

Toast and heat

Split the English muffins and toast them until golden. Spread about 1/2 tablespoon of butter on each toasted half while hot (use remaining butter for ham if desired). Keep warm in a low oven (200°F/95°C) on a tray.

Warm ham

In a skillet over medium heat, add remaining 1 1/2 tablespoons butter and warm the ham or Canadian bacon slices for about 1 minute per side until lightly browned and heated through. Keep on low heat or transfer to the oven to keep warm.

Poach eggs

Fill a wide, shallow saucepan with about 3 inches (7–8 cm) of water. Add 1 teaspoon white vinegar and bring to a gentle simmer (small bubbles). Crack one egg into a small bowl. Using a spoon, stir the water to create a gentle vortex and slip the egg into the center; repeat for remaining eggs, working in batches if needed so eggs don’t crowd. Poach each egg 3 to 3 1/2 minutes for set whites and runny yolks, or 4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on paper towels, and keep warm in a bowl lined with a towel.

Assemble Benedicts

Place a toasted English muffin half on each plate, top with a warmed ham slice (or wilted spinach if using), then place a poached egg on top. Spoon warm Hollandaise generously over each egg. Garnish with microgreens or chives and a light sprinkle of extra pepper or cayenne if desired. Serve immediately.

Prepare a double boiler

Choose a heatproof mixing bowl (metal or glass) that fits snugly over a saucepan without touching the water. Fill the saucepan with 1–2 inches of water and bring to a very gentle simmer—steam should rise but water should not boil.

Whisk egg yolks

In the bowl, combine 4 egg yolks, 2 tablespoons lemon juice, and 1 teaspoon water. Whisk vigorously until the mixture thickens slightly and becomes pale and frothy, about 1–2 minutes.

Cook over simmering water

Place the bowl over the simmering water (off direct heat if your stove runs hot) and continue whisking constantly. The yolk mixture should slowly thicken; keep whisking to prevent scrambling. This takes about 2–4 minutes. Remove the bowl from the heat if it becomes too hot.

Emulsify butter

Very slowly — drop by drop at first — whisk in the melted warm butter (8 tablespoons, melted and kept warm) until the sauce begins to emulsify. As it thickens, you can add the butter in a thin steady stream while continuously whisking. If sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season and hold

Whisk in 1 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon cayenne (optional). Taste and adjust lemon, salt, or pepper. Keep the Hollandaise warm by placing the bowl in a warm (not hot) water bath or by holding it in a thermos; avoid direct heat to prevent splitting. Use within 30–40 minutes for best texture.

Wilt spinach (if using)

Sauté 1 cup baby spinach in a small pan with 1 teaspoon butter for 30–45 seconds until just wilted. Drain any excess liquid and place a small bed of spinach on the toasted muffin before adding ham and the poached egg.

Prepare tomato or avocado

If using, thinly slice tomato or avocado and place a few slices on the muffin beneath the ham or spinach for added texture and freshness.