Eggs Benedict Recipe

Preheat and dry ingredients

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 1 tsp sugar.

Cut in butter

Add the 6 tbs cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add liquids and shape

Whisk 3 tbs buttermilk with 3/4 cup whole milk. Make a well in the flour and pour in the milk mixture. Stir gently until just combined — do not overmix. Turn dough onto a lightly floured surface, fold a few times to bring it together, and pat to about 3/4-inch thickness.

Cut biscuits and bake

Using a 2.5-inch biscuit cutter, press straight down (do not twist) to cut 4-6 biscuits. Place on a parchment-lined baking sheet, brush tops with a beaten egg for shine, and bake 12–15 minutes until golden. Remove and keep warm wrapped lightly in foil.

Warm the ham

Heat 1 tablespoon butter in a large skillet over medium heat. Add 8 oz Chisesi ham slices and warm 1–2 minutes per side until slightly caramelized. Remove and keep warm on a plate tented with foil.

Cook aromatics and kale

In the same skillet add the minced shallot and sauté 1–2 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds. Add 4 cups chopped baby kale and a pinch of salt; cook, stirring, until kale wilts (2–3 minutes).

Finish creamed kale

Pour in 1/2 cup heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 1/4 cup grated Parmesan and 1/8 tsp fresh nutmeg. Cook until sauce thickens slightly, about 2 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm on the lowest heat setting.

Prepare double boiler

Set a heatproof bowl over (but not touching) a simmering pot of water (double boiler). Reduce heat to maintain gentle steam — water should not touch the bowl and should not boil vigorously.

Whisk yolks

Whisk together 3 large egg yolks and 2 tbs fresh lemon juice until the mixture slightly thickens and lightens in color, about 1–2 minutes.

Temper and emulsify

Place bowl over the simmering water and continue whisking the yolks. Slowly drizzle in the 6 tbs warm melted butter very gradually at first (a few drops), whisking constantly to build an emulsion. Once emulsified, continue adding butter in a steady thin stream until all is incorporated and sauce is thick and glossy (about 3–4 minutes).

Season and hold

Whisk in 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp cayenne. Taste and adjust lemon or salt as needed. Keep hollandaise warm by placing the bowl in a warm spot or over barely-warm water; if it gets too thick, whisk in 1 tsp warm water to loosen. Do not reheat over direct heat.

Prepare poaching water

Bring a wide saucepan with 3–4 inches of water to a gentle simmer. Add 2 tsp white vinegar and 1/4 tsp salt. Reduce heat so the surface shows small ripples but no boil.

Poach eggs

Crack each of the 4 large eggs into individual small bowls. Create a gentle whirlpool in the water with a spoon and slip one egg into the center. Poach for 3 minutes for runny yolks or 3.5–4 minutes for medium-set yolks. Remove with a slotted spoon, drain on a paper towel, and keep warm. Repeat with remaining eggs.

Plate

Split the warm house-made biscuit in half horizontally. Spoon a generous layer (about 1/4 cup) of creamed kale onto each biscuit bottom. Top the kale with two warmed slices of Chisesi ham (about 2–3 oz per muffin). Place a poached egg atop each ham stack.

Finish and serve

Ladle 2–3 tbs hollandaise over each poached egg. Sprinkle with finely chopped fresh chives and a pinch of black pepper. Cover with the biscuit top or serve open-faced. Serve immediately.