Decadent Scrambled Eggs Benedict Recipe

Set up double boiler

Bring a few inches of water to a gentle simmer in a medium saucepan. Use a heatproof bowl (metal or glass) that sits comfortably over the pan without touching the water.

Whisk the egg yolks and lemon juice in the bowl until slightly thickened and paler in color (about 30 seconds). Add the Dijon mustard and salt and whisk to combine.

Place the bowl over the simmering water (off direct boil) and whisk constantly. Be careful that the bowl does not touch the water. Slowly drizzle in the hot melted butter in a thin stream while whisking. Continue until the sauce is thickened and glossy (3–5 minutes).

Remove from heat. Taste and adjust with cayenne or hot sauce and additional salt if needed. Keep warm over very low heat or in a thermos. If the sauce begins to separate, whisk in 1 teaspoon of cold water to bring it back together.

Split English muffins and spread a thin layer of butter on cut sides. Toast in a skillet over medium heat or under a broiler until golden and crisp (2–4 minutes). Set toasted halves on a warm plate.

Warm the smoked ham or Canadian bacon for 30–60 seconds per side in the skillet until just heated and slightly caramelized. Place two slices on each toasted muffin half. Arrange a small handful (~1/2 cup) of arugula or spinach on top of the meat if using.

In a medium bowl, crack the 8 whole eggs and add the heavy cream, 1 tsp salt, 1/2 tsp pepper, and snipped chives. Whisk just until combined; do not overbeat.

Heat a nonstick skillet over low–medium-low heat. Add 2 tablespoons of butter and let it melt and foam but not brown. Pour the egg mixture into the pan.

Cook slowly, stirring with a silicone spatula or wooden spoon. Pull the eggs from the edges to the center, allowing curds to form. Keep the heat low so the eggs remain creamy—this should take 6–8 minutes. Remove from heat when eggs are still slightly loose; residual heat will finish them.

Season to taste with additional salt and pepper. For extra richness, fold in 1 teaspoon of butter at the end. Keep eggs warm.

Place a generous scoop (about 1/4 to 1/3 cup) of the creamy scrambled eggs on each prepared English muffin half (on top of the ham and greens).

Ladle 1–2 tablespoons of warm hollandaise sauce over the eggs on each muffin half. If your hollandaise is thickening too much, whisk in a teaspoon of warm water to loosen.

Garnish each portion with a sprinkle of parsley or chives, a pinch of smoked paprika, and a crack of freshly ground black pepper.

Serve immediately while everything is warm and creamy.