Eggs Benedict Recipe

Grate the peeled russet potato (and grated onion, if using). Place grated potato in a clean kitchen towel and squeeze out as much moisture as possible into a bowl; pressing until mostly dry.

Transfer the dried grated potato to a bowl. Add flour, 1/2 tsp salt and 1/4 tsp pepper. Toss to combine.

Heat a large nonstick skillet over medium-high heat. Add 2 tbs oil. When oil shimmers, add the potato mixture, spreading into a compact round or rectangle about 1/2" thick. Press down with a spatula.

Cook undisturbed 4–5 minutes until deep golden and crisp on the bottom. Reduce heat to medium-low, add remaining 1 tbs oil and 1 tbs butter around edges, then carefully flip (use two spatulas) and cook another 3–4 minutes until crisp and cooked through. Keep warm on low oven (200°F/95°C) while finishing other components.

Melt butter

Place 6 tbs unsalted butter in a small saucepan over medium heat and melt until foaming. Remove from heat and keep warm.

Set a metal or heatproof bowl over (not touching) a pot of barely simmering water (double-boiler). Add the 3 egg yolks to the bowl and whisk to warm slightly for about 30 seconds.

Whisk in 1 tbsp lemon juice and 1 tsp hot water. Continue whisking constantly while slowly drizzling the warm melted butter into the yolks in a thin stream. Incorporate until the sauce is thick, glossy and ribbon-like. If sauce becomes too thick, whisk in a little warm water, 1 tsp at a time, until desired consistency is reached.

Season with 1 tsp salt and 1/4 tsp white pepper or cayenne. Keep sauce warm over very low heat or in a thermos; avoid overheating (above 140°F/60°C) to prevent curdling.

Split the English muffins and toast cut sides until golden. Lightly spread 2 tbs butter over the cut sides while hot. Place toasted muffins on a serving plate or warm oven.

Bring a wide, shallow pot of water to a gentle simmer (small bubbles). Add 1 tsp white vinegar and 1 tsp salt; lower heat so the surface is barely moving.

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the simmering water with a spoon and gently slide each egg from its cup into the center (work in batches if needed). Poach eggs 3–4 minutes for runny yolks or 4–5 minutes for medium. Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water.

Place one ham slice on each English muffin half. Top each ham with a poached egg. Spoon warm hollandaise over each egg (about 2 tbs per egg) so it cascades over the yolk.

Garnish with chopped chives and a light dusting of white pepper or cayenne if desired. Serve immediately with hash browns and lemon wedges on the side.