Classic Benedicts Recipe

toast muffins and heat ham

Split the English muffins and toast them until golden. Spread a little softened butter on each toasted half. In a skillet over medium heat, warm the ham or Canadian bacon slices about 1 minute per side until lightly browned and heated through. Keep warm on a plate covered with foil.

set up assembly area

Arrange three toasted muffin halves on a serving plate (or two halves per person if serving more). Place one slice of warmed ham on each muffin half so they are ready for the poached eggs and sauce.

prepare poaching water

Pour approximately 1 liter (about 4 cups) of water into a wide shallow saucepan and bring it to a gentle simmer. The surface should show small bubbles but not a rolling boil. Stir in the vinegar and salt; this helps the egg whites coagulate.

poach eggs

Crack each egg into a small cup or ramekin. Using a spoon, create a gentle whirlpool in the simmering water. Slide each egg from its cup into the center of the whirlpool one at a time. Poach for 3 to 3 1/2 minutes for a runny yolk or 4 minutes for slightly firmer yolk. If your pan can't hold all eggs without crowding, poach in batches. Use a slotted spoon to lift the eggs, drain briefly on paper towel, and transfer each poached egg onto a prepared muffin half with ham.

melt butter

Gently melt the 6 tablespoons of butter in a small saucepan until just melted and hot but not boiling. Keep warm (you can leave the butter on very low heat or in a warm water bath).

whisk yolks (double boiler method)

Place a heatproof bowl over (not touching) a pot of barely simmering water to create a double boiler. Add the 3 egg yolks to the bowl and whisk vigorously with the lemon juice and Dijon mustard until the mixture is pale and slightly thickened, about 1 to 2 minutes. Ensure the bowl is warm, not so hot that the eggs scramble.

emulsify butter into yolks

Remove the bowl from the heat if the pot is too hot. Very slowly, in a thin steady stream, add the hot melted butter to the yolks while whisking constantly to create a smooth, thick emulsion. If the sauce becomes too thick, whisk in a few drops of warm water to adjust consistency. Taste and season with the specified salt and the white pepper or a small pinch of cayenne. Keep the hollandaise warm by placing the bowl over warm (not hot) water or in a warm place; do not overheat or it may split.

finish sauce

If the hollandaise is slightly separated, whisk in 1 teaspoon warm water at a time until smooth. Keep whisking until you reach a pourable, silky consistency. Transfer to a small pitcher for easier drizzling.

Place each poached egg on top of the ham-covered English muffin half. Spoon or drizzle 2 tablespoons of warm hollandaise sauce over each egg (divide the sauce evenly across three portions). Sprinkle finely chopped chives over the top, and add a small pinch of extra white pepper or cayenne if desired. Serve immediately so the yolks remain runny and the hollandaise stays warm.