Eggs Benedict Recipe
Two poached eggs, smoked ham, hollandaise
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Ingredients
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Eggs & Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Prepare butter
Melt the 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and bubbly. Keep warm but do not let it boil; you want it around 140–150°F (warm) so it blends with the yolks. If needed, skim any foam and set aside.
- 2
Set up a double boiler
Bring an inch or two of water to a very gentle simmer in a saucepan. Use a heatproof bowl (metal or glass) that will sit on top without touching the water. Reduce heat so water stays at a gentle simmer.
- 3
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 teaspoon cold water, 1 tablespoon lemon juice, and 1/4 teaspoon salt until slightly thickened and pale.
- 4
Cook gently
Place the bowl over the simmering water (double boiler) and whisk continuously. Cook the yolks, whisking, until they thicken slightly and reach a temperature of about 140–150°F and coat the back of a spoon, about 2–4 minutes. Be careful not to overheat or scramble.
- 5
Emulsify with butter
Remove the bowl from heat. Very slowly drizzle the warm melted butter into the yolks while whisking constantly. Start drop by drop, then in a thin steady stream as the sauce emulsifies and thickens. If the sauce gets too thick, whisk in a few drops of warm water or extra lemon juice to loosen.
- 6
Season
Taste and adjust seasoning with additional salt, a pinch of cayenne or a few drops of hot sauce, and more lemon juice if desired. Keep the hollandaise warm by placing the bowl in a warm (not hot) area or over very low (barely warm) water, stirring occasionally. Do not overheat or it will split.
Poaching Eggs & Toasting Muffins
- 7
- 8
Toast English muffins and heat ham
Split the 2 English muffins and toast them until golden. Spread a little of the 1 tablespoon butter on the cut sides. In a separate skillet over medium heat, warm the 4 smoked ham slices for 30–60 seconds per side until heated through and slightly browned at the edges.
- 9
Poach eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon (optional) and gently slip one egg at a time into the water. Poach eggs for 3–4 minutes for runny yolks, or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift and gently blot any excess water on paper towels.
- 10
Assemble
Place toasted English muffin halves on plates. Top each half with a warmed smoked ham slice. Using the slotted spoon, place one poached egg on each ham-topped muffin half.
- 11
- 12
Serve
Serve immediately while eggs and hollandaise are warm. If making multiple plates, keep hollandaise warm in a thermos or over the lowest heat and re-whisk briefly before serving.