Eggs Benedict** Recipe

Preheat oven to 425°F (220°C).

Toss the baby potatoes with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, salt and pepper to taste on a rimmed baking sheet so they sit in a single layer.

Roast for 20–25 minutes, shaking the pan halfway, until golden and tender. Remove from oven and toss with 1 tbs chopped parsley. Keep warm while you prepare the rest of the dish.

Heat a grill pan or skillet over medium-high heat until hot.

Toss trimmed asparagus with 1 tbs olive oil, a pinch of salt, pepper and a little lemon zest.

Grill the asparagus 2–3 minutes per side until char marks appear and spears are tender-crisp. Remove and keep warm.

Clarify/Prepare Butter

Melt 6 tbs unsalted butter in a small saucepan over low heat until foaming subsides. If desired, skim foam and pour off clear butter, leaving milk solids behind (optional). Keep very warm but not hot.

Warm Water Bath

Fill a medium saucepan with 1–2 inches of water and bring to a gentle simmer. Reduce heat so water is barely simmering.

In a heatproof bowl (metal or glass) that fits over the saucepan without touching the water, whisk 3 egg yolks with 1 tbs lemon juice and 1 tsp Dijon until slightly thickened.

Place the bowl over the simmering water (double boiler). Whisk constantly until the yolk mixture is warm and begins to thicken — about 2–3 minutes. Do not let it get too hot or the yolks will scramble.

Remove the bowl from the heat. Very slowly drizzle in the warm melted butter while whisking continuously to emulsify. If using clarified butter, add it slowly until the sauce is smooth and coats the back of a spoon.

Whisk in a pinch of cayenne (to taste) and salt to taste. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency. Keep the hollandaise warm (over the warm — not hot — water or in a thermos) until serving.

Bring a wide shallow saucepan of water to a gentle simmer. Add 1 tbs white vinegar and 1 tsp kosher salt. Reduce heat so water surface is barely moving.

Crack each egg into a small ramekin or cup (4 eggs total). Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach eggs for 3–4 minutes for runny yolks or 4–5 minutes for slightly firmer yolks.

Use a slotted spoon to lift each egg, gently drain on paper towel and keep warm on a plate. If necessary, briefly reheat in warm water before plating.

Meanwhile, split the English muffins and butter the cut sides with 2 tbs unsalted butter. Toast the muffins in a skillet or under a broiler until golden and crisp.

Warm the smoked ham slices in the skillet 30–60 seconds per side until heated and just starting to brown.

Assemble: place each toasted English muffin half on the plate, top with two warmed ham slices (or one folded slice per half), then top each with a poached egg.

Spoon hollandaise generously over each poached egg. Season with freshly ground black pepper and additional salt if needed.

Place two Eggs Benedict halves (one English muffin split, two eggs total) per serving alongside a portion of roasted brunch potatoes and 6 grilled asparagus spears.

Garnish potatoes with extra parsley and the eggs with a light dusting of cayenne if desired. Serve immediately.