Ham Or Bacon Eggs Benny Recipe

Prepare clarified butter

Melt 8 tbsp (1 stick) unsalted butter in a small saucepan over low heat until fully melted and foam subsides. Skim any foam and keep warm on lowest heat or transfer to a small container; you should have about 7–8 tbsp liquid butter.

Whisk yolks

In a heatproof bowl or the top of a double boiler, combine 4 egg yolks, 1 tsp cold water, and 2 tbsp lemon juice. Whisk vigorously until slightly thickened and pale.

Emulsify hollandaise

Set bowl over (not touching) gently simmering water. Continue whisking the yolks while slowly drizzling in the warm clarified butter in a thin, steady stream until sauce is thick and glossy and all butter is incorporated (about 3–5 minutes). If sauce becomes too thick, whisk in a few drops of warm water to reach desired consistency.

Season hollandaise

Remove from heat. Whisk in 1 tsp salt and a pinch of cayenne pepper. Taste and adjust lemon, salt, or cayenne as needed. Keep warm over very low heat or in a warm water bath (avoid direct heat to prevent splitting).

Heat poaching water

Fill a wide shallow saucepan with about 1.5 L water. Add 1 tbsp distilled white vinegar and 1/2 tsp salt. Bring to a gentle simmer (small bubbles) — not a rolling boil.

Create swirl (optional)

Use a spoon to stir the simmering water in one direction to create a gentle whirlpool; this helps the white wrap the yolk for a neater poach.

Poach eggs

Crack one egg into a small bowl. Gently slide the egg into the simmering water near the center of the whirlpool. Poach 3–3.5 minutes for runny yolks, 4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on a paper towel. Repeat with remaining eggs (poach in batches if needed).

Keep warm

If not serving immediately, transfer poached eggs to a bowl of warm water (not hot) for up to 10 minutes, then drain just before plating.

Prepare English muffins

Split 2 English muffins and toast cut sides until golden. Butter the toasted sides lightly with 1 tbsp unsalted butter.

Cook ham or bacon

For ham: In a skillet over medium heat, warm 8 oz sliced ham until lightly browned at the edges, about 1–2 minutes per side. For bacon: In the same skillet cook thick-cut bacon over medium heat until crisp or to desired doneness, about 6–8 minutes, turning as needed; drain on paper towels and if using bacon, you may keep two slices per muffin half. Season lightly with 1/4 tsp black pepper.

Assemble base

Place toasted muffin halves on plates. Top each half with warmed ham or bacon (split the 8 oz among 4 halves — 2 full Eggs Benedict servings).

Top with eggs and hollandaise

Set one poached egg on top of the ham or bacon on each muffin half. Spoon warm hollandaise generously over each egg so it drapes over the sides.

Garnish and finish

Sprinkle finely chopped chives and 1/4 tsp smoked paprika (or extra cayenne) over the top. Add a crack of black pepper to taste. Serve immediately.

Notes

If hollandaise begins to separate, whisk in a teaspoon of warm water slowly to re-emulsify. You can make hollandaise up to 30 minutes ahead and keep warm in a thermos or bowl over warm (not simmering) water.