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Ingredients
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Poached eggs & assembly
Hollandaise sauce
Method
Hollandaise sauce
- 1
Prepare clarified butter
Cut the 6 tbs unsalted butter into pieces. In a small saucepan over low heat, melt the butter slowly until it separates and the milk solids settle. Skim off foam if desired and keep warm but not hot (about 120°F / 49°C). Alternatively, melt butter and use immediately, but keep warm.
- 2
Whisk egg yolks
In a medium heatproof bowl (or the top of a double boiler), combine 3 egg yolks, 1 tbsp fresh lemon juice and 1 tsp cold water. Whisk vigorously until the mixture becomes slightly thickened and paler, about 30–45 seconds.
- 3
- 4
Emulsify with butter
Begin adding the warm melted butter in a very slow, steady stream while whisking constantly to create an emulsion. Start with a few drops, then thin stream; continue until all butter is incorporated and the sauce is smooth and thickened. If it becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency.
- 5
Season
Stir in 1 tsp kosher salt and a pinch of cayenne pepper. Taste and add more lemon or salt if needed. Keep the hollandaise warm (place bowl in slightly warm water or cover loosely) for up to 30 minutes; whisk before serving.
Poached eggs & assembly
- 6
Toast and prepare muffins & ham
Split the 2 English muffins and toast cut sides lightly. Butter the cut sides with the 2 tbs unsalted butter. Lightly warm the 8 slices of carved ham in a skillet over medium heat for about 30–60 seconds per side until just heated through and slightly browned; keep warm.
- 7
- 8
Poach the eggs
Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg into the center of the whirlpool. Poach for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Repeat with remaining eggs (poach in batches so eggs have space). Remove eggs with a slotted spoon and drain briefly on a paper towel.
- 9
Assemble Eggs Benedict
Place the toasted English muffin halves on plates (2 halves per serving). Top each half with one warmed slice of carved ham. Place one poached egg on top of each ham slice. Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting it drizzle over the sides.
- 10
Finish and serve
Season with finely ground black pepper and a pinch of sea salt if desired. Garnish with 1 tbsp chopped fresh chives. Serve immediately while eggs and sauce are warm.