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Ingredients
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For the hollandaise
For the eggs and assembly
Method
For the hollandaise
- 1
Clarify butter
Melt the 1 cup (2 sticks) unsalted butter in a small saucepan over low heat until fully melted. Skim foam from the surface and pour off the clear yellow butterfat into a heatproof container, leaving milky solids in the pan. Keep warm.
- 2
Prepare double boiler
Set a medium saucepan with an inch or two of simmering water on medium-low. Use a heatproof bowl (metal or glass) that sits on the pan without touching the water.
- 3
Whisk yolks
Place 4 egg yolks in the bowl and whisk with 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/4 teaspoon white pepper or a pinch of cayenne. Whisk until combined and slightly thickened.
- 4
Cook over indirect heat
Put the bowl over the simmering water and whisk constantly. Cook until the yolks are warm and have thickened slightly (ribbon consistency) — about 2–4 minutes. Do not let them scramble; remove briefly from heat if they get too stiff.
- 5
Incorporate butter
Slowly drizzle the warm clarified butter into the yolks while whisking continuously. Begin drop by drop, then in 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 up to 1 tablespoon warm water to loosen.
- 6
Adjust seasoning and keep warm
Taste and adjust with more lemon, salt, or a pinch more cayenne/white pepper as desired. Keep the hollandaise warm by setting the bowl in a warm (not hot) place or over barely warm water. Do not overheat or it will break.
For the eggs and assembly
- 7
Toast muffins and prepare ham
Split the 2 English muffins and butter each cut side with the 2 tablespoons unsalted butter. Toast in a skillet over medium heat or under a broiler until golden and crisp. While toasting, heat a skillet over medium and warm the carved ham slices for about 30–60 seconds per side until just heated and slightly browned; keep warm.
- 8
Prepare poaching water
Fill a wide shallow saucepan or deep skillet with about 3–4 inches of water. Add 1 teaspoon salt and 1 teaspoon white wine vinegar. Bring to a gentle simmer (small bubbles) — do not boil vigorously.
- 9
Poach the eggs
Crack each of the 4 large eggs into small cups or ramekins. Create a gentle whirlpool in the simmering water with a spoon, then slide one egg at a time into the center. Poach for 3–4 minutes for runny yolks (longer 4–5 minutes for firmer yolks). Use a slotted spoon to lift and gently blot any excess water on paper towel.
- 10
Assemble Eggs Benedict
Place two toasted English muffin halves on each plate. Top each half with two warmed slices of carved ham. Gently place one poached egg on top of the ham. Spoon a generous 2–3 tablespoons of warm hollandaise over each egg, letting it drape over the sides. Sprinkle with a little black pepper and chopped chives or parsley.
- 11