Classic Eggs Benedict with Scratch Hollandaise

Cut 225g butter and place it into a small saucepan. Melt gently over low heat until fully liquid without browning.

Crack 2 whole eggs into a small bowl and set aside for poaching. Then crack 3 eggs and separate the yolks into a large stainless steel bowl, setting the whites aside.

Into the bowl containing 3 egg yolks, add 1 tbsp lemon juice, 1 tbsp cold water, and 0.5 tbsp tarragon vinegar.

Set up a pot with a shallow amount of water at a gentle steam without boiling violently. Rest the yolk bowl over the pot, ensuring the water does not touch the bottom of the bowl. Whisk vigorously and continuously until the mixture thickens into a glossy, creamy ribbon consistency that coats the back of a spoon.

Remove the bowl from the heat onto a stable work surface. Slowly drizzle in the warm melted butter a few drops at a time while whisking continuously until fully incorporated and emulsified into a thick, glossy sauce. Season with 0.25 tsp salt, 0.25 tsp freshly ground black pepper, 0.125 tsp cayenne pepper, and 1 tbsp fresh lemon juice. Whisk to combine, taste, and adjust with an extra pinch of salt, pepper, and lemon juice if needed.

Bring a pot of water to a gentle simmer just below a rolling boil. Stir in 1 tsp salt and 1 tbsp vinegar. Stir the water vigorously in a circular motion to create a whirlpool vortex in the center. Gently slide the 2 cracked whole eggs into the vortex and let them cook undisturbed for 2.5 to 3 minutes until the whites are fully set but the yolks remain soft and runny.

Slice 1 sourdough roll horizontally in half. Add 15g butter into a frying pan over medium heat. Place the bread halves cut-side down into the melted butter and toast for about 1 to 2 minutes until the cut surface turns golden brown, crisp, and warm.

Using a slotted spoon, gently lift the poached eggs from the water and transfer them onto a plate lined with paper towels to drain completely. Immediately season the warm eggs with 0.125 tsp salt and 0.125 tsp freshly ground black pepper. Transfer the toasted bread halves onto a serving plate.

Fold 4 slices of prosciutto cotto into 2 compact stacks. Place them directly into the hot residual butter in the skillet and sear for 15 to 20 seconds per side until lightly sizzling and fragrant, then transfer one stack onto each toasted bread half.

Carefully place one seasoned poached egg onto each ham-topped bread half. Spoon generous ladles of warm homemade hollandaise sauce evenly over the top of both eggs, allowing the velvety sauce to cascade over the sides. Finish with a fresh crack of black pepper over top and serve immediately.