Eggs Benedict Recipe

Bring poaching water to a simmer

In a wide shallow saucepan, combine 6 cups water and 2 tablespoons white vinegar. Bring to a gentle simmer over medium heat (small bubbles, not rolling). Reduce heat so surface is barely moving; maintain at a very gentle simmer.

Prep eggs

Crack each egg into its own small ramekin or cup to make slipping into the water easier and to check for shells. Keep the eggs at room temperature if possible for more consistent poaching.

Create gentle vortex (optional)

Use a spoon to stir the poaching water in one direction to create a slight whirlpool; this helps whites wrap around yolks for a neater poached egg. This step is optional if you prefer multiple eggs side-by-side.

Poach eggs

Working in batches (2–4 eggs per batch depending on pan size), slide eggs from ramekins into the gentle simmer. Poach for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to gently lift eggs, drain on a paper towel-lined plate, and keep warm on a baking sheet in a 170°F (77°C) oven while you finish the rest.

Brown the butter

In a light-colored stainless steel skillet over medium heat, melt 1 cup (2 sticks) unsalted butter. Swirl occasionally; foam will form, then small brown bits (milk solids) will appear and aroma will turn nutty. As soon as the solids are golden-brown (about 4–6 minutes), remove pan from heat and pour butter into a heatproof bowl to stop cooking. Reserve and keep warm (but not hot).

Prepare yolk base

In a heatproof bowl or the top of a double boiler, whisk together 4 egg yolks, 2 teaspoons cold water, and 2 tablespoons fresh lemon juice until slightly thickened and pale.

Temper and cook gently

Set bowl over (not touching) barely simmering water. Whisk yolks continuously while slowly drizzling in 1–2 tablespoons of the warm browned butter to gently raise the yolks' temperature (tempering). Then slowly stream in the rest of the brown butter in a very thin steady stream while whisking constantly until the sauce thickens and becomes glossy and emulsified (about 3–5 minutes). If sauce becomes too thick, whisk in a teaspoon of warm water at a time to loosen.

Finish and season

Remove from heat. Whisk in 1 tablespoon finely chopped chives, 1 teaspoon kosher salt, and 1 teaspoon white pepper or a pinch of cayenne. Taste and adjust lemon, salt or pepper. Keep the hollandaise warm by placing the bowl in a warm water bath; do not overheat or it will split. Hold for up to 30 minutes, whisking occasionally.

Toast English muffins and warm ham

Split English muffins and butter each cut side lightly with 2 tablespoons butter total. Toast on a griddle or skillet over medium heat until golden and crisp, about 2–3 minutes per side. In the same skillet, warm 8 city ham slices for about 30–45 seconds per side until heated through and slightly browned.

Dress greens

In a small bowl, whisk together 2 teaspoons extra-virgin olive oil and 1 teaspoon red wine vinegar with a pinch of salt and pepper. Toss 4 cups mixed greens lightly in the dressing and divide among 4 plates or serve family-style.

Assemble Eggs Benedict

On each plate place one toasted English muffin half (or two halves stacked per portion if you prefer), top with 2 warmed ham slices, then gently place a poached egg on top. Spoon 2–3 tablespoons of brown butter hollandaise over each egg so it runs over the yolk and ham. Garnish with the remaining chopped fresh chives.

Serve

Serve immediately with dressed mixed greens alongside. If hollandaise needs reheating, warm briefly over the warm water bath while whisking; avoid direct heat to prevent breaking.