Tommy's Eggs Benedict Recipe
Prosciutto, poached eggs, hollandaise sauce with asparagus
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Ingredients
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For the hollandaise
For the eggs & assembly
Method
For the hollandaise
- 1
Prepare melted butter
Melt 6 tablespoons unsalted butter in a small saucepan over low heat until fully melted and hot. Keep warm but not boiling; remove from heat and set aside.
- 2
Warm a double boiler
Bring about 1–2 inches of water to a gentle simmer in a saucepan. Reduce heat so water is barely simmering. Place a heatproof bowl (metal or glass) over the pan so the bottom does not touch the water.
- 3
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 teaspoon cold water, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until slightly thickened and pale (about 1–2 minutes).
- 4
Cook gently
Place the bowl over the simmering water and whisk constantly. Cook the yolk mixture until it reaches a temperature of about 60–63°C (140–145°F) or until it thickens enough to coat the back of a spoon (2–4 minutes). Do not let it get too hot or it will scramble.
- 5
Emulsify with butter
Remove the bowl from the heat. Very slowly (drop by drop at first, then in a thin steady stream) whisk in the hot melted butter until fully emulsified and smooth. If the sauce becomes too thick, whisk in a teaspoon of warm water or an extra teaspoon of lemon juice to adjust consistency.
- 6
Season
Whisk in 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/8 teaspoon cayenne (optional). Taste and adjust lemon, salt, or cayenne as desired. Keep the hollandaise warm by placing the bowl in a pan of warm water (off heat) or cover and hold at warm room temperature for up to 30 minutes. Stir gently before serving.
For the eggs & assembly
- 7
Prepare asparagus
Bring a medium pot of salted water to a boil. Add the 8 trimmed asparagus spears and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Pat dry, then toss with 1 teaspoon olive oil and a pinch of 1/4 tsp salt and 1/4 tsp pepper. Keep warm.
- 8
Toast muffins and heat prosciutto
Split and toast 2 English muffins until golden. In a skillet over medium heat, melt 1 tablespoon unsalted butter and quickly warm 4 slices of prosciutto for about 20–30 seconds per side until just warmed and slightly crisp at edges. Remove and keep warm on paper towel.
- 9
Poach eggs
Fill a wide shallow saucepan with about 3 inches of water and bring to a gentle simmer. Add 2 teaspoons white vinegar (helps coagulate whites). Reduce to a gentle simmer with small bubbles. Crack one egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip the egg into the center. Poach for 3–3.5 minutes for runny yolk (longer for firmer yolk). Use a slotted spoon to lift egg and transfer to a plate lined with paper towel. Repeat with remaining eggs (work in two batches if needed). Keep poached eggs warm by placing them on a plate and covering loosely; you can also hold them in warm (not hot) water briefly before draining.
- 10
Assemble plates
Place one toasted English muffin half on each of four plate quarters (2 muffins = 4 halves). Top each muffin half with one warmed prosciutto slice folded to fit. Place 2 asparagus spears on top of each prosciutto (or tuck alongside). Using a slotted spoon, gently place one poached egg on top of the prosciutto/asparagus on each muffin half.
- 11
Finish with hollandaise and garnish
Spoon 2–3 tablespoons of warm hollandaise sauce over each poached egg, letting some run down over the prosciutto and asparagus. Sprinkle with chopped fresh chives and a light pinch of freshly ground black pepper. Serve immediately.