Counter 12 · Breakfast Counter
Classic Eggs Benedict with Ham
Toasted English muffins topped with seared ham, softly poached eggs and a lemony blender hollandaise that holds for an hour, finished with snipped chives.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Hard
Eggs Benedict gets its fearsome reputation from timing: hollandaise that breaks, eggs that go hard. Two tricks remove most of the stress. First, make the hollandaise in a blender with hot melted butter, then hold it in a thermos. Second, poach the eggs ahead, chill them in ice water and rewarm them in hot tap water for a minute when ready. Strain each egg through a fine sieve before poaching to lose the watery white that causes wispy strands. Sear the ham so its edges curl and caramelize.
Method
-
Blend the yolks, lemon juice, salt and cayenne for 5 seconds. With the blender running, pour in the hot butter in a thin stream until thick and pale, about 45 seconds. Pour into a warmed thermos or a bowl set over warm water.
-
Bring a wide saucepan of water to a bare simmer, about 190 F, and add the vinegar.
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Crack each egg into a fine sieve, swirl to drain the loose white, then tip into a small cup.
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Stir the water gently, slide in 4 eggs one by one and poach 3 minutes, until the whites are firm and the yolks jiggle. Lift into a bowl of warm water. Repeat with the remaining eggs.
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Toast the muffins. Sear the ham in a dry skillet over medium-high heat 1 minute per side until edges brown.
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Top each muffin half with ham, then a well-drained poached egg.
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Spoon hollandaise over each egg, sprinkle with chives and serve two halves per plate.
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