Eggs Benedict With Ham, Bacon, Sausage Or Scrapple Recipe

Cook selected meats

Choose ham, bacon, sausage patties or scrapple (or a combination). For bacon: place slices in a cold skillet, turn heat to medium, cook 6–10 minutes, flipping occasionally, until crisp‑to‑chewy as desired; drain on paper towels. For ham: heat 1 tablespoon butter or oil in skillet over medium, warm 1–2 minutes per side until lightly browned. For sausage patties: cook over medium until internal temperature reaches 160°F (about 4–5 minutes per side). For scrapple: slice 1/2" thick and pan‑fry in 1 tablespoon oil over medium heat 3–4 minutes per side until crisp. Keep warm on a baking sheet in a 200°F (95°C) oven while you finish other elements.

Split the English muffins and toast them until golden. Butter each half lightly and keep warm on the baking sheet with the meat (or place under low oven heat).

Bring water to simmer

In a wide shallow saucepan or skillet, bring about 8 cups water to a gentle simmer (small bubbles). Add 2 tablespoons white vinegar and 1 teaspoon salt. Reduce heat so surface is barely moving; you want a gentle simmer, not a boil.

Poach eggs one or two at a time

Crack an egg into a small ramekin. Create a gentle whirlpool in the water with a spoon (optional) and slip the egg into the center. Poach 3–4 minutes for a runny yolk, 5 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg, drain briefly on paper towel. Repeat with remaining eggs. If cooking many eggs, maintain temperature and cook in batches, keeping finished eggs in warm water (off heat) briefly and gently reheating in the poaching water for 20–30 seconds before serving.

Prepare double boiler

Set a medium heatproof bowl over (not touching) a pot of barely simmering water to create a double boiler. Reduce heat so water is just simmering gently.

Whisk yolks and lemon

Place 3 egg yolks and 2 tablespoons lemon juice (and 1 teaspoon Dijon if using) in the bowl. Whisk constantly until mixture thickens slightly and forms ribbons when the whisk is lifted (about 2–3 minutes).

Emulsify with butter

Very slowly drizzle the 6 tablespoons hot melted butter into the yolk mixture while whisking constantly. Start drop by drop, then a slow steady stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to adjust. Season with 1 teaspoon salt and a pinch of cayenne or a few drops hot sauce. Keep warm over the gently warm water (off direct heat) and whisk occasionally; do not overheat or it will curdle.

Quick rescue (if needed)

If the sauce breaks (separates), remove from heat and whisk in 1 teaspoon warm water vigorously, then slowly whisk in another teaspoon until it comes back together. Alternatively, start with a tablespoon of warm water in a clean bowl and slowly whisk the broken sauce into it.

Place two toasted English muffin halves per serving on plates. Top each half with chosen warmed meat (1–2 slices of ham or bacon, or 1 sausage patty or 2 scrapple slices).

Gently place a poached egg on top of each meat‑topped muffin half.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, letting some run onto the meat and muffin. Season with freshly ground black pepper and sprinkle with chopped chives or parsley.

Serve immediately while hollandaise is warm and yolks are runny. Offer extra hollandaise, hot sauce, or lemon wedges at the table.