Eggs Benedict* Recipe

Prepare English muffins and ham

Split English muffins and toast until golden. In a skillet over medium heat, add 2 tbs unsalted butter and warm the house-smoked ham slices 1 minute per side until heated through and slightly caramelized. Keep warm.

Poach the eggs

Fill a large shallow saucepan with 3 inches of water. Add 2 tsp white vinegar and bring to a gentle simmer (not a rolling boil). Crack each egg into a small bowl. Create a gentle whirlpool with a spoon and slip one egg at a time into the water. Poach 3–3.5 minutes for runny yolks or 4–5 minutes for firmer yolks. Use a slotted spoon to lift eggs and briefly drain on paper towel. Season lightly with salt and pepper.

Assemble

Place a toasted English muffin half on each plate. Top each half with a warmed ham slice (or 1.5 oz smoked salmon if substituting). Place a poached egg on top of the ham/salmon, then spoon 2–3 tbs Hollandaise over each egg. Sprinkle with chopped chives and extra black pepper to taste. Serve immediately with hash browns and garden greens.

Set up a double boiler (bowl over simmering water) making sure the bottom of the bowl does not touch the water. In the bowl, whisk 4 egg yolks with 2 tbs lemon juice and 1/2 tsp Dijon mustard until slightly thickened and pale, about 1–2 minutes. Place the bowl over (not in) simmering water and continue whisking constantly. Slowly drizzle in the 10 tbs warm melted butter in a thin stream, whisking continuously until the sauce emulsifies and thickens to a pourable but coated consistency (about 3–5 minutes). Remove from heat, season with 1/2 tsp kosher salt and a pinch of cayenne or a few drops of hot sauce. If sauce is too thick, whisk in 1 tsp warm water at a time to loosen. Keep warm (in a thermos or over very low warm water) until serving. If it begins to separate, whisk vigorously or add a teaspoon of warm water to bring it back together.

After grating potatoes, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible (this is essential for crispness). Transfer dried grated potato to a bowl and mix in grated onion, 2 tsp flour, 1/2 tsp salt and 1/4 tsp black pepper until combined.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and 1 tbs butter. When the fat shimmers, add the potato mixture, pressing it into an even 1/2-inch thick layer. Cook without disturbing 5–7 minutes until deeply golden and crisp on the bottom. Flip in sections (or invert onto a plate and slide back into pan) and cook an additional 4–6 minutes until other side is golden. Transfer to a paper-towel-lined plate and keep warm in a low oven while assembling eggs Benedict. Cut into four portions to serve.

In a large bowl, toss 4 cups mixed salad greens with halved cherry tomatoes and sliced cucumber. Whisk together 2 tsp olive oil, 1 tsp lemon juice or vinegar and a pinch (about 1/4 tsp) of salt and pepper; drizzle over greens and toss lightly. Divide onto plates alongside the Eggs Benedict.

If substituting smoked salmon for the ham, gently fold or fan 1.5 oz smoked salmon over each toasted English muffin half in place of the warmed ham. Top with the poached egg, Hollandaise, and, if desired, a few capers.