Chef’s Eggs Benedict Recipe

Split and toast

Split English muffins and lightly butter each half. Toast under a broiler or in a skillet until golden, about 2–3 minutes per side; keep warm.

Warm ham

Gently warm smoked ham slices in a skillet over medium-low heat for 1–2 minutes per side until heated through and slightly caramelized. Keep warm on a low tray.

When ready to serve, place 2 muffin halves per plate, top each half with one warm ham slice, then a poached egg and a generous spoonful of hollandaise. Finish with a small pinch of sea salt and a grind of black pepper or a light dusting of cayenne.

Prepare poaching water

In a wide shallow saucepan, bring 4 cups water to a gentle simmer (small bubbles, not a rolling boil). Stir in 1 tablespoon distilled white vinegar — this helps the egg whites coagulate.

Crack and poach

Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water gently to create a mild whirlpool. Slide one egg at a time from the ramekin into the center of the whirlpool. Poach 3–3½ minutes for a runny yolk, or 4 minutes for slightly firmer yolk. If your pan is large, poach up to 2 eggs at once, leaving space between them.

Remove and rest

Use a slotted spoon to lift eggs, drain briefly on paper towels. Keep warm by placing in a shallow bowl of warm water (not hot) until plating, up to 10 minutes. Season lightly with salt when plating.

Set up double boiler

Fill a saucepan with 1–2 inches of water and bring to a very gentle simmer. Use a heatproof bowl (stainless steel or glass) that fits over the pan without touching the water. Remove from heat while you assemble the yolks.

Whisk yolks

In the bowl, whisk together 3 egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon cold water until slightly thickened and pale. Place the bowl over the simmering water (off direct contact) and whisk constantly.

Temper and thicken

Very slowly drizzle in the 6 tablespoons melted or clarified butter while whisking vigorously. Pour in a thin, steady stream so the sauce emulsifies. Continue whisking until the sauce thickens to a creamy consistency, about 3–5 minutes. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Finish

Remove from heat. Season to taste with salt and a pinch of white pepper or cayenne and an additional 1/2 teaspoon lemon juice if desired. Keep warm (not hot) by covering and placing near the stove; hollandaise should be served within 30 minutes. If it begins to separate, whisk in a teaspoon of warm water to re-emulsify.

Cook potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves, and a pinch of salt and pepper. Spread cut-side down on a baking sheet and roast 20–25 minutes until golden brown and crisp on the edges; flip once halfway if needed.

Dress greens

While potatoes roast, toss 2 cups baby arugula with juice of 1/2 lemon, a drizzle (about 1 tsp) of olive oil, and salt and pepper to taste. Keep chilled until plating.

Serve 3–4 roasted potato halves alongside the assembled Eggs Benedict and a small pile of dressed arugula as the side. Sprinkle potatoes with an extra pinch of salt and thyme if desired.