Eggs Benedict Recipe

Bring 3 cups water and 1/2 cup milk to a gentle boil in a medium saucepan. Add 1/2 tsp salt.

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thickened and tender: about 5–20 minutes depending on grits type (quick ~5–7 min, stone-ground 20–25 min).

Stir in 2 tbsp butter and 1/4 tsp black pepper. Taste and adjust salt. Keep warm on lowest heat, stirring occasionally.

Place diced potatoes in a pot, cover with cold salted water, bring to a boil and cook 5 minutes until just tender but not falling apart. Drain and pat dry.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add potatoes in a single layer and let brown undisturbed 4–5 minutes.

Stir and add chopped onion and red bell pepper. Continue to cook, stirring occasionally, until potatoes are golden and vegetables are softened, about 8–10 minutes more.

Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp minced garlic and 1/2 tsp smoked paprika. Cook 1–2 minutes until fragrant. Stir in 2 tbsp chopped parsley, remove from heat and keep warm.

Melt 6 tbsp unsalted butter in a small saucepan over low heat or in the microwave until hot but not browned. Keep warm.

Place 3 egg yolks in a heatproof bowl (or the top of a double boiler) and whisk with 1 tbsp fresh lemon juice and 1/4 tsp salt until smooth.

Set bowl over (not touching) simmering water and whisk constantly until the yolks thicken slightly and become pale (about 2–3 minutes).

Remove from heat. Very slowly drizzle in the warm melted butter while whisking vigorously to emulsify. Start drop by drop, then in a thin steady stream. If sauce gets too thick, whisk in 1 tsp warm water to loosen.

Season with a pinch of cayenne and additional lemon or salt to taste. Keep warm in a bowl set over warm (not hot) water until plating.

Split and toast 2 English muffins until golden. Lightly butter both halves.

Warm 4 slices of ham in a skillet over medium heat for 1–2 minutes per side until heated and slightly browned. Keep warm.

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 2 tsp white vinegar (this helps eggs hold shape).

Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and carefully slip the egg into the center. Poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.

To assemble each serving: place toasted English muffin halves on plate, top each half with a warm ham slice, then a poached egg. Spoon warm Hollandaise generously over the eggs. Season with a little black pepper and a light sprinkle of smoked paprika if desired.

Serve immediately with a scoop of grits and a portion of breakfast potatoes alongside. Garnish potatoes with extra parsley and the plate with lemon wedges if desired.