Eggs Benedict Recipe

Prepare English muffins

Split the English muffins and lightly toast them. Spread 1 tablespoon unsalted butter on each half while still warm. Keep warm in a low oven (200°F/95°C) while you finish other components.

Braise the ham

Slice the ham into four 1/4-inch-thick pieces (or use 4 rounds). Heat 1 tablespoon neutral oil in a skillet over medium heat until shimmering. Add ham slices and sear for 1 minute per side to develop color. Add 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, 2 tablespoons water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low, cover, and braise for 6–8 minutes until warmed through and glazed. Keep warm on low heat or transfer to the warm oven with the muffins.

Poach the eggs

In a wide, shallow pan bring 6 cups water and 2 teaspoons white vinegar to a gentle simmer (not a rolling boil). Stir once to create a gentle whirlpool. Crack one egg into a small ramekin. With the water at a gentle simmer, lower the ramekin close to the surface and slip the egg into the water. Repeat with remaining eggs, working in batches if needed so eggs have space. Cook eggs for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, blot briefly on paper towel and keep warm on a plate in a low oven or in a bowl of warm water (not hot). Season lightly with 1/2 teaspoon kosher salt divided among eggs as you plate.

Make a stable hollandaise (double-boiler method)

Set a medium saucepan with an inch of simmering water over low heat; place a heatproof bowl on top ensuring it does not touch the water. Whisk together 3 egg yolks and 1 teaspoon water in the bowl until slightly thickened. Whisk continuously while slowly adding the warm melted butter (6 tablespoons) in a thin steady stream. Continue whisking until sauce is thick, glossy and coats the back of a spoon (about 3–5 minutes). If the sauce becomes too thick, whisk in up to 1 teaspoon hot water to adjust consistency. Remove from heat and whisk in 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, 1/2 teaspoon ancho chile powder and a pinch (1/8 teaspoon) white pepper or cayenne if using. Taste and adjust salt, lemon or ancho as desired. Keep warm over the warm but off stovetop bowl, or transfer to a thermos; avoid overheating (over 150°F/65°C) or it will break.

Rescue separated hollandaise (if needed)

If sauce begins to separate, remove from heat and whisk vigorously over an ice bath, or start 1 teaspoon warm water in a clean bowl and whisk the broken sauce into it very slowly to re-emulsify.

Place one buttered English muffin half on each of four plates (two halves per serving). Top each muffin half with a warm braised ham slice (one slice per half). Gently place one poached egg on top of each ham slice.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg so it runs slightly over the yolk and ham. Sprinkle each portion with about 1/8 teaspoon ancho chile powder or a pinch of ancho chile flakes for a smoky warmth. Finish with 1/2 tablespoon finely chopped chives per serving (about 1 tablespoon per full Eggs Benedict) and a final crack of black pepper if desired.

Serve immediately so eggs are warm and yolks are runny. Recommend serving with a simple green salad or roasted potatoes.