Eggs Benedict Recipe

Prepare and Cook Potatoes

Cut potatoes into 1/2-inch cubes. Dry well with a towel. Heat a large nonstick or cast-iron skillet over medium-high heat with 2 tablespoons vegetable oil. Add potatoes in a single layer. Cook undisturbed 6–8 minutes until golden on one side, then stir. Add sliced onion, paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium and continue to cook, stirring occasionally, 8–10 minutes more until potatoes are tender and crisped. Keep warm on low while finishing other components.

While potatoes cook, toss trimmed asparagus with 1 teaspoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Heat a separate skillet over medium-high heat and add asparagus. Sear 2–4 minutes, turning, until bright green and just tender. Alternatively, blanch 2 minutes in boiling salted water then shock in ice water and reheat briefly in a hot pan. Keep warm.

Split English muffins and butter cut sides lightly. Toast in a skillet or under broiler until golden, about 1–2 minutes. In the same pan, warm the Virginia ham slices 30–60 seconds per side until heated and slightly browned. Keep toasted muffins and ham warm.

Clarify/Prepare Butter

Melt 6 tablespoons unsalted butter in a small saucepan over low heat until just melted. Optionally, skim foam for a clearer sauce. Keep warm but not hot (around 120–140°F / 50–60°C).

Make Emulsion

In a stainless-steel or heatproof bowl, whisk 3 egg yolks with 1 tablespoon lemon juice and 1 teaspoon Dijon mustard until slightly thickened. Place bowl over a saucepan of gently simmering water (double-boiler) — bowl should not touch the water. Whisk constantly until mixture is pale, slightly thickened and registers ~140–150°F (or becomes warm to the touch) about 2–3 minutes.

Finish Hollandaise

Remove bowl from heat. Very slowly drizzle warm melted butter into the yolk mixture while whisking vigorously to create a thick, glossy emulsion (start drop by drop, then in a thin stream). If sauce becomes too thick, whisk in 1–2 teaspoons warm water or more lemon juice to adjust consistency. Season with 1 teaspoon salt and a pinch of cayenne. Taste and adjust lemon, salt, or cayenne. Keep warm (over very low warm water) and whisk occasionally until ready to serve.

Bring 2 liters of water to a simmer (not a rolling boil) in a wide saucepan. Add 2 tablespoons white vinegar and 1 teaspoon salt. Reduce heat so water is at a gentle simmer with small bubbles. Using a spoon, stir water to create a gentle whirlpool for each egg (optional for tighter whites). Crack each egg into a small ramekin. One by one, slide eggs into the simmering water. Poach eggs 3–3 1/2 minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate.

On each plate, place one toasted English muffin half (2 halves per serving). Top each half with a warm slice of Virginia ham (2 slices per muffin half if desired). Place one poached egg on top of each ham-topped muffin half. Arrange 3–4 asparagus spears beside or across each eggs Benedict. Spoon warm hollandaise generously over each poached egg (about 2–3 tablespoons per egg). Sprinkle chopped chives and a light crack of black pepper. Serve immediately with a portion of home fries and a lemon wedge on the side.