The Godfather Benedict Recipe

Prepare poaching liquid

Fill a medium saucepan with about 2 liters of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 2 tablespoons white vinegar and 1 teaspoon fine salt. Keep the heat at a gentle simmer — strong boiling will break eggs apart.

Create whirlpool and add eggs

Using a spoon, stir the water to create a gentle vortex. Crack one egg into a small bowl, then gently slip it into the center of the whirlpool. Repeat with remaining eggs, poaching in batches if your pan is small (do not overcrowd).

Cook and remove

Poach eggs for 3 to 3 1/2 minutes for a set white and runny yolk. Use a slotted spoon to lift each egg, briefly blot on paper towel to remove excess water, and keep warm on a plate. If making ahead, transfer to an ice water bath for 30 seconds then rewarm in hot (not boiling) water for 30–60 seconds before serving.

Clarify butter

Melt 115 g unsalted butter in a small saucepan over low heat until fully melted and solids separate. Spoon off the foam and pour the clarified butter into a heatproof measuring cup, leaving milk solids behind. Keep warm.

Whisk yolks

In a heatproof bowl (or the top of a double boiler) whisk 3 egg yolks with 1 teaspoon cold water until slightly thickened. Place the bowl over (not in) simmering water and whisk constantly — do not let the bowl touch the water — to gently warm the yolks and thicken them further, about 1–2 minutes.

Emulsify butter into yolks

Remove the bowl from heat. Very slowly drizzle the warm clarified butter into the yolks while whisking vigorously to form a smooth emulsion. Start dropwise, then gradually increase to a thin stream. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

Finish

Whisk in 1 tablespoon fresh lemon juice, 1 teaspoon salt and a pinch of white pepper or cayenne to taste. Keep warm in a thermos or over very low heat, whisking occasionally. If sauce splits, whisk in 1 teaspoon warm water to re-emulsify.

Toast muffins

Split and toast 2 English muffins until golden. Spread each cut side with 1/2 tablespoon unsalted butter while hot.

Prepare arugula

Toss 1 cup fresh arugula with 1 teaspoon extra-virgin olive oil and a light pinch of freshly ground black pepper. This seasons the greens so they don’t wilt under the hot egg and sauce.

Layer prosciutto and arugula

On each buttered English muffin half, arrange two slices of prosciutto (folded if desired) then a small handful of dressed arugula. This creates a savory base and protects the muffin from becoming soggy.

Top with poached eggs and hollandaise

Place one warm poached egg on each muffin half. Spoon a generous 2 tablespoons of warm hollandaise over each egg, allowing some to run onto the prosciutto and arugula.

Finish with balsamic and garnish

Drizzle approximately 1 teaspoon balsamic glaze across each assembled half (adjust to taste). Sprinkle optional microgreens or chopped chives and 1 teaspoon freshly grated Parmesan over each plate. Add an extra crack of black pepper if desired.