Classic Benedict Recipe

Toast and warm ham

Preheat oven to 200°F (95°C) and place a small baking sheet inside to keep plated components warm. Split English muffins and spread 1/2 tbs butter on each cut side. Toast in a skillet over medium heat or in a toaster until golden, about 2–3 minutes per side in a skillet. In the same skillet, warm ham slices for 30–60 seconds per side until heated but not drying out. Keep toasted muffins and ham on the warm baking sheet.

Poach eggs

Bring a large shallow saucepan of water (about 3–4 inches deep) to a gentle simmer. Add 1 tsp white vinegar and a pinch of salt. Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon, slide one egg carefully into the center, repeat with remaining eggs spaced apart (poach in two batches if needed). Poach for 3 minutes for a runny yolk or 3½–4 minutes for slightly firmer yolk. Remove eggs with a slotted spoon, briefly drain on paper towel, and place on the warmed English muffin halves that have a slice of ham on top.

Finish and plate

Season the poached eggs lightly with salt and black pepper. Spoon warm hollandaise over each egg (about 2–3 tbs per egg). Garnish with chopped chives. Serve immediately with fried potatoes alongside.

Make a warm-water bath

Bring a small saucepan with 1–2 inches of water to a gentle simmer. Reduce heat so water stays just below simmering. Choose a heatproof bowl (stainless steel or glass) that will sit on top of the saucepan without touching the water.

Whisk yolks

In the heatproof bowl, whisk together 3 egg yolks, 1 tsp cold water, and 2 tbs lemon juice until slightly thickened and pale (about 30 seconds).

Cook and emulsify

Set the bowl over the simmering water (double-broiler), whisking constantly. Keep the bowl above the water so it warms gently; yolks should thicken but not scramble. Slowly drizzle in the warm melted butter in a very thin, steady stream while whisking continuously until the sauce emulsifies and thickens to a pourable but coating consistency (about 4–6 tbs butter remaining when you have a smooth sauce). If the sauce becomes too thick, whisk in a teaspoon of warm water. Remove from heat once thickened.

Season

Stir in 1/2 tsp salt and a pinch of cayenne (or a dash of hot sauce). Taste and adjust lemon, salt, or cayenne as desired. Keep the hollandaise warm by placing the bowl in the warm oven (200°F / 95°C) or over the warm water (off direct heat) until ready to serve, but use within 30 minutes.

Par-cook potatoes (optional but recommended)

To ensure tender interiors, place diced potatoes in a pot of cold salted water. Bring to a boil and simmer for 5 minutes until just tender but not falling apart. Drain well and let steam dry for a couple minutes so surface moisture evaporates.

Crisp potatoes

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (work in batches if necessary). Let potatoes cook undisturbed for 3–4 minutes to develop a golden crust, then stir or flip to brown additional sides, about 8–10 minutes total.

Add aromatics and season

When potatoes are nearly done and golden, add the finely diced onion and 1 tsp minced garlic; cook 2–3 minutes until onion softens and garlic is fragrant. Sprinkle 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; toss to combine. Cook another 1–2 minutes to allow spices to bloom. Taste and adjust seasoning.

Finish

Remove skillet from heat and stir in chopped parsley if using. Keep potatoes warm in the oven (200°F / 95°C) until plating.