Classic Eggs Benedict* Recipe

If using pre-cooked Kalua pork, warm it gently in a small saucepan over medium-low heat. Add the 2 tbsp pork liquid or low-sodium chicken broth to loosen the meat and prevent drying. Stir occasionally until heated through, about 4–6 minutes.

Season the pork with 1 tsp soy sauce (optional) and 1 tsp freshly ground black pepper to taste. Keep warm on the lowest heat or cover and set aside while preparing other components.

Split the English muffins and lightly toast them until golden-brown. Spread about 1/2 tbsp (half of the softened butter) on each muffin half while still warm. Keep toasted muffins in a warm oven (about 200°F / 95°C) if not assembling immediately.

Prepare poaching water

Pour about 1 liter of water into a wide sauté pan or shallow saucepan. Add 1 tbsp white vinegar and 1 tsp salt. Bring water to a gentle simmer — small bubbles at the bottom, not a rolling boil.

Poach eggs

For each egg: crack into a small ramekin or cup. Stir the simmering water gently to create a vortex (optional) and slip the egg from the ramekin into the center. Poach for 3 minutes for a set white and runny yolk (adjust +30–60 seconds for firmer yolks). Use a slotted spoon to lift the egg and briefly blot on kitchen paper to remove excess water. Repeat for remaining eggs, keeping them warm on a plate in a 200°F / 95°C oven or under a lightly tented foil.

If you prefer a sunnyside-up style (fried egg with set white and runny yolk) instead of poaching, heat 1 tsp butter in a nonstick skillet over medium-low, crack egg in, cover, and cook 3–4 minutes until whites are set but yolks remain runny. Use either method consistently for all eggs.

Set up a double boiler

Fill a saucepan with 1–2 inches of water and bring to a bare simmer. Place a heatproof bowl (stainless steel or glass) over the pan so it sits above the water, not touching it.

Whisk egg yolks

In the bowl, whisk the 3 egg yolks vigorously with 1 tbsp fresh lemon juice and 1 tsp Dijon mustard until the mixture is slightly thickened and pale, about 1–2 minutes.

Cook and emulsify

Place the bowl over the simmering water and continue whisking constantly. Cook the yolks for 1–2 minutes until they feel warm and begin to thicken (do not let them scramble). Remove the bowl from heat intermittently if it gets too hot.

Incorporate butter

Very slowly drizzle the hot melted butter (6 tbsp) into the yolks while whisking continuously to create a smooth, emulsified sauce. Start drop by drop, then in a thin steady stream as the emulsion forms. If the sauce becomes too thick, whisk in 1 tsp warm water to loosen it.

Finish seasoning

Season the hollandaise with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Taste and add more lemon juice or salt if needed. Keep the sauce warm (off heat) in a thermos or over the double boiler removed from direct steam; do not overheat or it will break.

Divide warmed Kalua pork evenly over the 4 toasted English muffin halves (about 1/2 cup pork per two halves or 1/2 cup per serving half if assembling open-face). For 4 eggs/servings, place roughly 1/2 cup pork on each muffin half pair.

Place a poached egg on top of the pork on each muffin half (1 egg per muffin half). If using sunnyside-up eggs, place the fried egg yolk-side-up on the pork.

Ladle 2–3 tbsp of warm hollandaise sauce over each egg, enough to coat the top and run slightly down the sides.

Sprinkle each portion with a pinch of chopped fresh chives and a few microgreens or baby arugula if using. Serve immediately while the eggs are warm and yolks runny.