Eggs Benedict Recipe

Prepare ingredients and setup

Measure and melt the butter; keep it hot but not boiling. Separate 3 egg yolks into a medium heatproof bowl. Stir tomato paste into the lemon juice to loosen it; set aside.

Temper yolks

Whisk the yolks with 1 tsp water in the bowl. Place a small saucepan with 1–2 inches of simmering water over low heat (double boiler setup). Put the bowl over the pan so it gets gentle steam but the bowl does not touch the water. Whisk constantly and cook until the mixture thickens slightly and feels warm (about 1–2 minutes).

Emulsify with butter

Remove bowl from heat. Very slowly drizzle the hot melted butter into the yolks while whisking constantly to create an emulsion. Start drop by drop for 20–30 seconds, then in a thin steady stream once it’s stable. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Finish sauce

Whisk in the lemon+tomato mixture, salt, and white pepper (or cayenne) and smoked paprika if using. Taste and adjust seasoning. Keep the hollandaise warm over the warm (not hot) water bath or in a thermos; do not let it exceed 60–65°C (140–150°F) or it will split.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add the fresh baby spinach in batches, tossing until just wilted (about 1–2 minutes). Season with 1 tsp salt and 1 tsp black pepper. Remove from heat and keep warm.

Split the English muffins and toast or butter them lightly on a skillet with 2 tbs butter until golden. Warm the prosciutto cotto slices briefly in a skillet (30–45 seconds per side) or in the oven at 160°C/325°F for 3–4 minutes until just heated through. Place 2 slices of prosciutto on each toasted muffin half.

Bring 2 liters of water to a gentle simmer in a wide shallow pan. Add 2 tbs white vinegar and 1 tsp fine salt. Stir to create a gentle vortex if you prefer centered yolks. Crack each egg into a small cup. Slide eggs one at a time into the simmering water. Poach for 3 minutes for runny yolk, 3.5–4 minutes for slightly more set. Use a slotted spoon to lift eggs, gently blot bottoms on paper towel to remove excess water.

On each toasted English muffin half topped with prosciutto cotto, divide the wilted spinach evenly (about 2 cups spinach per 4 halves total, so roughly 1/2 cup per muffin half). Place a poached egg on top of the spinach.

Spoon 2–3 tablespoons of warm tomato hollandaise over each poached egg, allowing it to cascade down the sides. Sprinkle a pinch of smoked paprika if desired, and finish with chopped chives and a grind of black pepper.

Serve immediately so the hollandaise stays warm and eggs remain runny. Provide extra hollandaise on the side if desired.