Eggs Benedict Recipe

Prep potatoes and vegetables

Wash potatoes thoroughly. Leave skin on if preferred. Dice potatoes into 1/2-inch cubes. Peel and dice the onion. Core and dice the green pepper into similar sized pieces.

Parboil potatoes: place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 6–7 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat a large skillet over medium-high heat. Add olive oil and butter. When shimmering, add drained potatoes in a single layer. Do not stir for 3–4 minutes to allow browning. Then toss/turn to brown other sides, about 6–8 minutes total.

Add diced onion and bell pepper to the skillet with the potatoes. Sprinkle paprika, garlic powder, salt, and black pepper. Continue to cook, stirring occasionally, until vegetables are tender and potatoes are golden and crisp, about 6–8 more minutes.

Stir in chopped parsley, taste and adjust seasoning. Keep warm in low oven (90–100°C / 200°F) while you prepare the rest.

Set up a double boiler: simmer a small pot of water and place a heatproof bowl (glass or metal) over it, making sure the bottom of the bowl does not touch the water. Keep water at a gentle simmer, not boiling.

In the bowl, whisk together the 3 egg yolks and lemon juice until slightly thickened and pale, about 1–2 minutes.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the hot melted butter in a thin, steady stream while whisking. Continue until sauce is thick and glossy. If it becomes too thick, whisk in warm water, 1 tsp at a time, to reach desired consistency.

Once thickened, whisk in Dijon mustard, salt, pepper, and a pinch of cayenne if using. Keep the hollandaise warm (off heat) in the double boiler or transfer to a thermos. Hold at about 50–60°C (120–140°F); do not overheat or it will separate.

Fill a medium saucepan with about 2 liters of water and bring to a gentle simmer. Add the vinegar and a teaspoon of salt. Reduce heat so water is at a bare simmer with small bubbles.

Crack each egg into a small bowl or ramekin. Create a gentle whirlpool in the water with a spoon and gently slip an egg into the center. Repeat for remaining eggs, poaching 2 at a time if your pan is small to avoid crowding.

Poach eggs for 3–4 minutes for runny yolks (longer 5–6 minutes for firmer yolks). Use a slotted spoon to lift eggs, drain well on a paper towel, and keep warm on a plate in a low oven if needed.

Split the English muffins and toast them until golden. Spread about 1/2 tbs softened butter on each half while warm.

Place two toasted muffin halves on each serving plate. Top each half with one slice of ham (warm the ham briefly in a skillet or microwave if you like).

Place a poached egg on top of each ham-covered muffin half.

Spoon warm Hollandaise generously over each poached egg, letting it run down the sides.

Garnish with a pinch of chopped chives and a light dusting of paprika or black pepper if desired.

Serve immediately with home fries on the side.