Eggs Benedict with Sweetheart Ham

Recipe featured in the Olympia Provisions Cookbook
Serves 4

Ingredients

Hollandaise Reduction

• 2 large shallots, thinly sliced

• 6 sprigs fresh thyme

• 2 tablespoons black peppercorns

• 1 bottle white wine (go cheap — it will reduce to under 2 tablespoons)

• 1 cup champagne vinegar

Hollandaise Sauce

• 1 pound unsalted butter

• 4 egg yolks

• 2 tablespoons Hollandaise Reduction (from above)

• Juice of 1 lemon

• 2 tablespoons kosher salt

For Serving

• 8 eggs

• 4 English muffins, halved

• 1 pound thinly sliced Sweetheart Ham

• 1 teaspoon smoked paprika

• 1 bunch chives, thinly sliced

• Maldon salt, for finishing

Directions

1. Make the Hollandaise Reduction

Slice the shallots into thin rounds and add them to a large pot along with the thyme, peppercorns, wine, and vinegar. Bring to a boil over medium-high heat and cook until reduced to about 2 tablespoons (around 40 minutes).

Strain the mixture through a double layer of cheesecloth, squeezing out all the liquid. Discard the solids and refrigerate the reduction until ready to use.

2. Prepare to Cook

Preheat a large griddle to medium-high and start heating a pot with about 4 inches of water for poaching. You’ll want the water at a gentle simmer when the hollandaise is done.

Have all ingredients ready — timing is key to serve everything hot and perfect.

3. Make the Hollandaise

Melt the butter gently over low heat without stirring, allowing it to separate into clear fat on top and milk solids/water on the bottom.

In a flameproof bowl, whisk the egg yolks with 2 tablespoons of the reduction. Warm the mixture over low heat, whisking constantly until it starts to hold ribbons.

Slowly ladle in the clarified butter (the clear top layer), whisking continuously. As the sauce thickens, add small amounts of the milk solids to thin it slightly. Continue alternating until all the clarified butter is incorporated and the sauce coats the back of a spoon.

Finish with lemon juice and kosher salt. Keep warm near the stove.

4. Poach the Eggs, Toast the Muffins, and Heat the Ham

When the hollandaise is ready, make sure your water is simmering. Crack each egg into a cup and gently slide into the water. Stir to create a whirlpool before adding them. Poach for 3–4 minutes, until whites are set and yolks are soft.

Toast the English muffins and warm the ham slices on the griddle.

5. Assemble and Serve

Place two muffin halves on each plate. Top each with a portion of ham and one poached egg. Spoon about ¼ cup of hollandaise over each, then garnish with smoked paprika, chives, and Maldon salt.

Serve immediately — ideally with Laser Potatoes on the side if you’d like to go all out.