Meat Tower Benedict Recipe

Split the English muffins and toast them until golden. Spread 1 tablespoon of unsalted butter across both halves while hot (about 30–60 seconds toasting per side depending on your toaster). Keep warm in a low oven (90–100°C / 200°F) if desired.

Heat a large skillet over medium-high heat and add 1 teaspoon neutral oil. Briefly sear the slices of smoked ham and roast beef for 20–30 seconds per side just to warm and develop slight color—do not overcook. Remove and keep warm.

If salami is used, sear salami in the same pan 10–15 seconds per side until edges crisp; set aside. Reheat cooked bacon strips if needed in the pan for 20–30 seconds to regain crispness.

Assemble the meat tower on each toasted English muffin half: layer 1 slice ham, 1 slice roast beef, 1 slice salami (if using), and 1 strip bacon on top. Aim for an even, stable stack so the poached egg can sit atop.

Bring a medium saucepan of water to a gentle simmer (bubbles just breaking the surface). Add 1 teaspoon white vinegar and a pinch of the measured salt to the water. Reduce heat so water is at a gentle simmer.

Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach for 3–3½ minutes for a runny yolk or 4 minutes for slightly firmer. Use a slotted spoon to lift the egg, gently blot excess water on a paper towel, and place the egg on top of the meat tower. Repeat with remaining eggs. Season with a pinch of salt and freshly ground black pepper to taste.

Prepare a double boiler: bring a small pot of water to a simmer and set a heatproof bowl over it (bowl bottom should not touch the water). Reduce heat to low to maintain gentle steam.

Whisk yolks and lemon

Whisk 3 egg yolks with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard in the bowl until slightly thickened and pale, about 1–2 minutes.

Slowly drizzle the 6 tablespoons hot melted butter into the yolks while whisking constantly so the sauce emulsifies. Start drop by drop for the first 30 seconds, then in a thin steady stream. Continue whisking until the sauce is thick and smooth. If the sauce becomes too thick, whisk in 1–2 teaspoons warm water to adjust consistency.

Season hollandaise with 1 teaspoon salt and cayenne pepper to taste. Keep warm over the double boiler (off direct heat) until ready to serve. If the sauce starts to break, whisk in a teaspoon of warm water or a drop of boiling water to bring it back.

Place the assembled English muffin with meat and poached egg on each plate. Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, allowing some to cascade down the meat tower.

Garnish with finely chopped chives and a small handful (about ½ cup) of microgreens or arugula on the side. Finish with freshly ground black pepper to taste.

Serve immediately while the hollandaise is warm and the yolks are runny.