Eggs Benedict Recipe

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped rosemary, minced garlic, salt, and pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with foil or parchment.

Roast in the preheated oven for 20–25 minutes, shaking or turning once halfway, until golden brown and tender when pierced with a fork. Keep warm while preparing the eggs and hollandaise.

Clarify or melt the 6 tbs unsalted butter gently in a small saucepan over low heat until melted and butter solids separate; keep warm but not hot.

Set a heatproof bowl (or the top of a double boiler) over but not touching simmering water. Whisk the 3 egg yolks with the lemon juice, Dijon, cayenne, and 0.25 tsp salt vigorously until slightly thickened and pale, about 1–2 minutes.

Very slowly drizzle the warm melted butter into the yolks while continuously whisking (start drop by drop, then in a thin steady stream) until the sauce is thickened and emulsified. If it becomes too thick, whisk in 1 tsp warm water to loosen. Keep warm over the warm (not simmering) water, covered lightly, while you poach eggs.

Split and toast the English muffins: halve the muffins, spread 1 tsp butter on each cut side, and toast in a skillet or toaster until golden. Place toasted halves on warmed plates.

Warm the Dearborn ham slices in a skillet over medium heat for about 30–45 seconds per side until just warmed and lightly browned. Place one slice on each English muffin half.

Poach eggs

Bring a wide, shallow pot of water to a gentle simmer and add 1 tbs white vinegar. Reduce to a low simmer with small bubbles. Crack each egg into a small ramekin. Create a gentle whirlpool in the water with a spoon and gently slip an egg into the center. Poach for 3–3½ minutes for runny yolks (4 minutes for slightly firmer), then remove with a slotted spoon and drain briefly on paper towel. Repeat for remaining eggs.

Place one poached egg on top of each ham-topped muffin half. Spoon 2–3 tbs of warm hollandaise over each egg, letting it cascade down the sides. Season with a pinch of salt and a grind of black pepper.

Garnish with chopped chives or parsley and serve immediately with the rosemary potatoes on the side.