Classic Ham Benedict Recipe

Prepare potatoes

Wash and peel the potatoes (peel optional). Dice into 1/2-inch cubes. Rinse under cold water until water runs clear to remove excess starch, then pat dry with a towel.

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add diced potatoes in a single layer (work in batches if necessary). Let cook, undisturbed, for 4–5 minutes to get a crust, then toss/stir to brown other sides for another 6–8 minutes.

Add chopped onion, diced green pepper (if using), and minced garlic. Reduce heat to medium, season with smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are tender and nicely browned, about 6–8 more minutes.

Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm on low heat while you prepare eggs and hollandaise.

Prepare a double boiler: bring 1–2 inches of water to a gentle simmer in a saucepan. Use a heatproof bowl that sits on top without touching the water. Keep water at a gentle simmer — do not let it boil.

Whisk the 3 egg yolks with 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon salt in the heatproof bowl until slightly thickened and paler, about 1 minute.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the melted butter in a thin, steady stream (about 1 tablespoon at a time at first) while whisking vigorously. The sauce should emulsify and thicken. If it becomes too thick, add a teaspoon or two of warm water. If it begins to scramble, remove from heat and whisk vigorously off heat until smoothed, then return briefly to warm water while whisking.

Once thick and creamy, remove from heat and whisk in a pinch of cayenne and additional lemon juice to taste. Keep warm (not hot) by placing the bowl in a warm spot or covering lightly; hollandaise should be served within 30 minutes.

Fill a medium saucepan with about 2 L of water, add 1 tsp salt and 2 tsp white vinegar (optional). Bring to a gentle simmer (small bubbles), not a rolling boil.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center. Poach for 3–3.5 minutes for runny yolks, or 4–4.5 minutes for slightly firmer yolks. Repeat for remaining eggs, cooking 1–2 at a time depending on pot size.

Use a slotted spoon to lift each egg, drain briefly on a paper towel to remove excess water. Keep warm on a plate placed in a warm oven (about 200°F / 95°C) while assembling, or serve immediately.

Split the English muffins and toast cut sides in a skillet with 2 tablespoons butter over medium heat until golden and crisp, or use a toaster. Keep toasted muffins warm.

Warm the ham slices in a skillet over medium heat for about 1 minute per side until heated and slightly caramelized. Alternatively, briefly broil for 1–2 minutes per side.

To assemble one Benedict: place one toasted English muffin half on the plate, top with one warmed ham slice (folded if large), then a poached egg. Spoon 2–3 tablespoons of warm hollandaise over the egg. Repeat for remaining servings.

Serve each plate with a generous portion of country fried potatoes on the side. Garnish hollandaise with chopped chives or parsley and a grind of black pepper. Serve immediately.