Eggs Benedict Recipe

Toast and prepare ham

Split the English muffins and toast them until golden. Lightly butter each half with the softened butter. Warm the ham: in a nonstick skillet over medium heat, briefly sear each slice 30–45 seconds per side until warmed and slightly caramelized. Keep warm on low heat or tent with foil.

Bring water to a simmer

Fill a wide saucepan or deep skillet with about 3–4 inches (≈1 liter) of water. Add the salt and white vinegar. Bring water to a gentle simmer — small bubbles on the bottom but not a rolling boil. Reduce heat to maintain a gentle simmer.

Poach the eggs

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon (optional, helps the whites wrap). Slide one egg at a time into the simmering water. Poach eggs for 3–4 minutes for runny yolks (4–5 minutes for slightly firmer yolks). Use a slotted spoon to lift eggs, gently blot on paper towel to remove excess water, and keep warm on a plate in a warm oven (around 90–100°C / 200°F) or in a bowl of warm water.

Melt butter

Gently melt the butter in a small saucepan over medium-low heat until fully melted and hot but not browned. Keep warm.

Prepare a double boiler

Fill a medium saucepan with about 1–2 inches of water and bring to a bare simmer. Place a heatproof bowl (stainless steel or glass) over the pan so the bowl sits above the simmering water and steam warms it — the bowl should not touch the water.

Whisk yolks

In the heatproof bowl, whisk together the 3 egg yolks, cold water (1 tsp), and lemon juice until blended and slightly thickened. Place the bowl over the simmering water and continue whisking constantly.

Emulsify butter

Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while whisking vigorously. Start very slowly so the emulsion forms; once the sauce thickens, you can add the butter a little faster. Continue until all butter is incorporated and sauce is smooth and velvety.

Season and adjust

Remove the hollandaise from heat. Stir in the salt and white pepper (or a pinch of cayenne). Taste and add a little more lemon juice or salt if needed. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time to reach desired consistency. Keep the sauce warm (not hot) until serving — place bowl in warm water bath or cover and set near the stove.

Place one buttered toasted English muffin half on each plate. Top each half with two slices of warmed ham (or one thick slice folded). Carefully set a poached egg on top of the ham.

Ladle 2–3 tablespoons of warm hollandaise sauce over each poached egg, coating the top and letting a little run down the sides. Sprinkle with chopped chives or parsley if using and serve immediately with lemon wedges on the side.