Classic Eggs Benedict Recipe

Wash and scrub the potatoes. Cut into 3/4-inch dice (leave skins on for texture). Soak in cold water 10 minutes to remove excess starch, then drain and pat dry.

Heat a large skillet over medium-high heat. Add vegetable oil and 1 tablespoon butter. When shimmering, add the diced potatoes in an even layer. Let sear undisturbed 4–5 minutes until golden on the bottom.

Stir the potatoes, reduce heat to medium, add the chopped half onion, smoked paprika, garlic powder, salt, and pepper. Continue to cook, stirring occasionally, 10–12 minutes until potatoes are tender and edges are crisp.

Taste and adjust seasoning. Stir in chopped parsley if using and keep warm on the lowest burner while finishing eggs and hollandaise.

Clarify/Prepare butter

Melt 6 tablespoons (about 3/8 cup) unsalted butter in a small saucepan over low heat until fully melted. Keep warm but not scalding. Optionally skim foam for clearer sauce.

Set up a double boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl over it (bowl should not touch the water). Off the heat, whisk together 3 egg yolks, 1 teaspoon cold water, and 1 tablespoon lemon juice until slightly thickened and pale.

Place the bowl over the simmering water and whisk constantly. Temper the yolks by slowly drizzling in the warm melted butter in a thin stream, whisking continuously until the sauce is thickened and glossy. If it gets too thick, whisk in a teaspoon of warm water or a few drops of lemon juice to loosen.

Season with 1/2 teaspoon salt and 1/8 teaspoon cayenne pepper. Keep the hollandaise warm in a thermos or on very low heat, stirring occasionally. If it begins to separate, whisk in a teaspoon of cold water off heat to bring back together.

Bring a large wide saucepan of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar and a pinch of salt. The water surface should have small bubbles but not churn.

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon and gently slip one egg at a time into the center. Poach 3–4 minutes for soft set whites and runny yolks (adjust 4–5 minutes for slightly firmer yolks). Poach in two batches if needed.

While eggs are poaching, split and toast the English muffins until golden. Spread 1 tablespoon butter over both halves so they stay warm and glossy.

In a separate skillet over medium heat, warm the hot coppa slices 30–60 seconds per side until just heated and slightly crisp at the edges. Keep warm.

Remove the eggs with a slotted spoon, drain briefly on paper towels to remove excess water, and season lightly with a pinch of salt and pepper.

Assemble each serving: place two toasted English muffin halves on plates, top each half with two slices of hot coppa (or one folded slice), then place a poached egg on top of each. Spoon 3 tablespoons of warm hollandaise over each egg (adjust to preference). Sprinkle with chopped chives, a pinch of black pepper, and a little smoked paprika if desired.

Serve immediately with a generous portion of home fries on the side.