Classic Eggs Benedict Recipe

Toast muffins

Split English muffins and lightly butter each cut side with 1 tablespoon unsalted butter total. Toast cut sides in a skillet or under broiler until golden and set aside, warm, cut-side up.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (not rolling boil) over medium heat. Add 1 teaspoon white wine vinegar. Crack each egg into a small ramekin or cup. Stir the water gently to create a slight whirlpool and slip one egg at a time into the water. Poach eggs 3 to 3 1/2 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove eggs with a slotted spoon, drain on paper towels, and keep warm in a bowl placed over a pot of warm water.

Assemble

Place toasted English muffin halves on plates, top each half with a warm poached egg, spoon 2 to 3 tablespoons of warm citrus hollandaise over each egg, garnish with chopped chives and freshly ground black pepper and a pinch of sea salt. Serve immediately alongside hash browns.

Prepare double boiler: fill a saucepan with about 2 cups of water and bring to a simmer. Use a heatproof bowl that fits snugly over the pan without touching the water.

Whisk yolks and citrus: in the heatproof bowl, vigorously whisk 3 egg yolks with 1 tablespoon lemon juice, 2 teaspoons orange juice and 1 teaspoon Dijon mustard until slightly thickened and pale.

Cook gently: place the bowl over the simmering water (making sure bowl bottom does not touch water). Continue whisking constantly — the mixture should warm and thicken slightly. Do not allow the eggs to scramble; remove from heat periodically if you see any curdling and whisk off heat to cool slightly.

Emulsify with butter: while whisking constantly, very slowly drizzle in the 6 tablespoons of hot melted butter in a thin stream until the sauce thickens and emulsifies to a smooth, pourable consistency. If sauce becomes too thick, whisk in up to 1 teaspoon cold water to loosen. If sauce separates, whisk vigorously and warm slightly over the double boiler while adding a few drops of water.

Season: remove from heat, season with kosher salt to taste and a pinch of cayenne pepper. Keep the hollandaise warm (set bowl over warm — not hot — water) until ready to serve; use within 20–30 minutes.

Prepare potatoes: grate peeled russet potatoes to yield about 2 cups. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Transfer to a bowl.

Mix: to the drained potatoes add 1/4 cup finely grated yellow onion, 1 beaten egg, 1 teaspoon flour, and season with salt and pepper. Mix until combined.

Cook: heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter (optional) until shimmering. Add the potato mixture, pressing into an even layer about 1/2 inch thick. Cook without moving until the bottom is deeply golden and crisp, about 6–8 minutes. Flip in large sections (or divide into two patties) and cook the other side another 5–6 minutes until golden and cooked through.

Finish and keep warm: transfer finished hash browns to a paper-towel-lined tray and season with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while you poach the eggs and finish hollandaise if necessary.