Traditional Benedict Recipe

Toast and butter muffins

Split the English muffins and toast until golden. Spread 1 tablespoon unsalted butter over the cut sides while warm. Keep toasted muffins on a warm plate or in a low oven (about 200°F / 95°C).

Warm ham

In a medium skillet over medium heat, melt the remaining 1 tablespoon butter. Add the 4 slices of ham and warm 1–2 minutes per side until lightly browned and heated through. Keep the ham warm on the plate with the muffins.

Bring 2 cups of water and 1 tablespoon white vinegar to a gentle simmer in a wide, shallow saucepan (water should be about 180–190°F / barely bubbling). Add 1 teaspoon fine salt. Reduce heat so surface is barely moving.

Crack each egg into a small ramekin or cup, keeping yolks intact. Create a gentle whirlpool in the water with a spoon and gently slip one egg into the center. Repeat for remaining eggs, working quickly but not crowding the pan (poach in two batches if necessary).

Poach eggs for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and gently blot on paper towel to remove excess water. Keep eggs warm on a plate placed in a warm oven or covered loosely with foil.

Set up a double boiler: bring 1–2 inches of water to a simmer in a pot and place a heatproof bowl over it (bowl bottom should not touch the water). Reduce heat so water simmers gently.

Whisk together 3 egg yolks and 1 teaspoon cold water in the heatproof bowl until slightly thickened and pale.

Place the bowl over the simmering water and whisk constantly. After about 30 seconds, when the yolks are warm, begin adding the 6 tablespoons melted hot butter very slowly—first a few drops at a time—whisking continuously until the sauce begins to thicken and emulsify. Once emulsified, you can add the butter in a thin steady stream until fully incorporated.

Remove the bowl from heat. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon salt, and a pinch of cayenne pepper. Taste and adjust seasoning with salt or more lemon if desired. Keep the hollandaise warm (cover loosely) and whisk occasionally; if it cools and thickens too much, gently rewarm over the double boiler while whisking.

Place a buttered English muffin half on each of four plates (two halves per serving). Top each half with a warmed slice of ham.

Carefully place one poached egg on top of each ham-topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg (more if desired).

Garnish with a pinch of cayenne if desired, sprinkle with finely sliced chives and freshly ground black pepper to taste. Serve immediately.