Eggs Benedict Recipe

Prepare and toast English muffins

Split the English muffins and toast them until golden brown. Spread 1 tablespoon unsalted butter over the cut sides while hot. Keep warm in a low oven (about 200°F / 95°C) if needed.

Cook Taylor Ham

Heat a nonstick skillet over medium heat. Add 1 tbsp butter and when melted, add 2 slices of Taylor Ham. Cook 2–3 minutes per side until edges are browned and slightly crispy. Repeat with remaining slices (or cook all at once if pan fits). Keep warm on a plate in the low oven or cover loosely with foil.

Set up a double boiler

Place a medium heatproof bowl over a saucepan with gently simmering water (bowl should not touch the water). Keep heat low so steam is steady but not vigorous.

Whisk yolks and lemon

In the bowl, whisk together 2 egg yolks, 1 tsp cold water, and 1 tbsp fresh lemon juice until slightly thickened and homogenous.

Cook gently and emulsify

Continuously whisk the yolk mixture over the simmering water until it becomes pale and slightly thickened (about 2–3 minutes). Remove the bowl from the heat briefly. Add the cold butter cubes a few pieces at a time, whisking constantly to emulsify. If sauce becomes too thick, return briefly to the double boiler while whisking. Continue adding butter until fully incorporated and sauce is smooth and glossy (total time about 5–7 minutes).

Season hollandaise

Whisk in kosher salt, freshly ground pepper, and a pinch of cayenne. Taste and adjust lemon or salt as desired. Keep the hollandaise warm by placing the bowl in a warm (not hot) spot or resting it over the warm (off) double boiler. Stir occasionally. If sauce cools and thickens too much, whisk in a teaspoon of warm water or place briefly over warm water and whisk to loosen.

Prepare poaching water

In a wide shallow saucepan, bring 1 liter of water to a gentle simmer (small bubbles forming, not a rolling boil). Add 1 tsp distilled white vinegar to the water; this helps the egg whites set.

Create a gentle vortex (optional)

Use a spoon to stir the water creating a gentle whirlpool — this helps eggs keep a compact shape but is optional when poaching multiple eggs.

Poach the eggs

Crack each egg into a small bowl or cup. Carefully slide each egg into the simmering water (near the surface). Poach for 3 minutes for a runny yolk, 3 1/2–4 minutes for slightly firmer yolk. Keep the water at a gentle simmer; adjust heat as needed. If poaching both at once, you can slide them in one after the other.

Remove and drain

Use a slotted spoon to lift each egg from the water. Gently blot on a paper towel to remove excess water. Season lightly with fine sea salt.

Assemble Eggs Benedict

Place toasted English muffin halves on plates. Top each half with two slices of cooked Taylor Ham. Gently place one poached egg on top of the Taylor Ham on each muffin half.

Sauce and garnish

Ladle about 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it cascade over the sides. Sprinkle finely chopped chives over the top and finish with a small crack of freshly ground pepper or a light pinch of cayenne if desired.

Serve

Serve immediately while hollandaise is warm and eggs are runny. Provide additional lemon wedges on the side if guests prefer a brighter tang.