Royal Eggs Benedict Recipe

Preheat oven to 425°F (220°C). Toss the potato pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet.

Roast for 20–25 minutes, turning once halfway, until golden brown and crisp on edges. Remove from oven, toss with chopped parsley, and keep warm while you prepare the rest.

Clarify/Prepare Butter

Melt the unsalted butter in a small saucepan over low heat until fully melted. Optionally skim foam and keep warm; you can use clarified butter for extra stability. Keep the butter warm but not hot (about 120°F/50°C).

Whisk Egg Yolks

In a medium heatproof bowl (or top of a double boiler), whisk the 4 egg yolks with 1 tsp cold water and 1 tsp salt until slightly thickened. Place the bowl over (not touching) simmering water — a gentle bain-marie — and whisk constantly.

Slowly drizzle warm melted butter into the yolks while continuously whisking. Start drop by drop to emulsify, then a thin steady stream until all butter is incorporated and sauce is thick and glossy. Remove from heat; whisk in lemon juice, Dijon mustard, and a pinch of white pepper or cayenne. Taste and adjust salt or lemon as needed. If sauce is too thick, whisk in a few drops of warm water to reach desired consistency. Keep warm in a thermos or over the warm (off) double boiler; do not overheat (keep below 140°F/60°C).

Heat a large skillet over medium heat with a small drizzle of oil or a pat of butter. Add baby spinach and sauté quickly until just wilted, about 1–2 minutes. Season lightly with a pinch of salt. Remove and set aside, keeping warm.

Warm the ham slices in the same skillet for 30–60 seconds per side until heated and slightly caramelized. Keep warm.

Bring 6 cups of water to a gentle simmer in a wide deep skillet or saucepan. Add 2 tbs white vinegar (this helps the egg whites set). Swirl the water to create a gentle vortex (optional) to help shape the egg.

Crack each egg into a small cup or ramekin. Gently slip the eggs, one at a time, into the simmering water. Poach for 3–4 minutes for runny yolks or 4–5 minutes for medium. Avoid boiling water vigorously; maintain a gentle simmer to keep eggs intact.

Use a slotted spoon to lift each egg, briefly blot on paper towel to remove excess water, and place on a warm plate. Sprinkle a little fine salt on the eggs.

Split the croissants horizontally and lightly toast them cut-side up until just golden (about 3–5 minutes in a 375°F oven or under the broiler for 1–2 minutes). Keep warm.

On each croissant bottom half, layer 1 cup (approx.) of wilted spinach, then 2 warmed ham slices (folded if necessary) to cover the surface.

Gently place one poached egg on top of each ham-topped croissant half.

Ladle 2–3 tablespoons of warm hollandaise sauce over each egg, letting some run onto the ham and croissant. If sauce has thickened, whisk in a few drops of warm water to loosen before spooning.

Finish with a sprinkle of chopped chives, a pinch of white pepper or cayenne if desired, and a few microgreens or baby arugula for brightness. Serve each Royal Eggs Benedict with a generous portion of the roasted breakfast potatoes on the side.