Benedict Recipe

Prepare hollandaise (stovetop, double-boiler)

Set a heatproof bowl over a saucepan of simmering water (water should not touch the bowl). Whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard until slightly thickened. Whisk constantly over the warm water and very slowly stream in the 6 tablespoons melted warm butter in a steady thin pour while whisking, until the sauce thickens and becomes glossy (about 3–5 minutes). If it becomes too thick, whisk in a teaspoon or two of warm water. Season with 1/4 teaspoon salt and a pinch of white pepper or cayenne. Keep the hollandaise warm over very low heat or in a warm spot (off the heat) while finishing other components.

Toast and skillet-finish muffins and ham

Split the 2 English muffins and lightly butter the cut sides with 2 tablespoons butter. Heat a large skillet over medium heat. Place muffins cut-side down and toast until golden, about 2 minutes. Remove and keep warm. In the same skillet, add ham slices and warm/sear 30–60 seconds per side until lightly browned and heated through. Keep warm on a plate.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water, add 1 tablespoon white vinegar and 1 teaspoon salt, and bring to a gentle simmer (not a rolling boil). Crack each large egg into a small cup. Create a gentle whirlpool with a spoon then gently slide one egg into the center; repeat for remaining eggs but leave space between them. Cook 3–3.5 minutes for runny yolks (longer for firmer). Use a slotted spoon to lift eggs, briefly drain on paper towel to remove excess water.

Assemble Eggs Benedict

Place toasted English muffin halves on plates, top each half with a warmed ham slice, then carefully set a poached egg on top of each. Spoon 2–3 tablespoons of warm hollandaise over each egg. Sprinkle a tiny pinch of cayenne or black pepper if desired. Serve immediately.

Par-cook potatoes: place diced potatoes in a pot of cold salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for a minute.

Sauté potatoes and vegetables: heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add par-cooked potatoes in a single layer and let brown without stirring for 3–4 minutes. Stir and continue to cook, adding diced onion and red bell pepper, for another 6–8 minutes until potatoes are golden and onions are translucent. Stir in 1 teaspoon minced garlic, 1/2 teaspoon paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook 30–60 seconds more.

Finish and serve: taste and adjust seasoning. Remove from heat and stir in chopped parsley. Portion into two side servings to accompany the Benedicts and serve hot.