Classic Eggs Benedict Recipe
Smoked ham, poached eggs, classic Hollandaise, English muffin
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Ingredients
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For the Hollandaise
For the eggs & assembly
Method
For the Hollandaise
- 1
Clarify and melt butter
Melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and the foam subsides. Keep hot but not boiling. Alternatively, melt in the microwave in 20-second bursts. Set aside.
- 2
Prepare a double boiler
Bring a small pot of water to a gentle simmer. Use a heatproof bowl that fits over the pot without touching the water to create a double boiler (bain-marie). Remove bowl while water finishes heating.
- 3
Whisk egg yolks
In the heatproof bowl, whisk 3 egg yolks with 1 tbsp fresh lemon juice and 1 tsp cold water until pale and slightly thickened.
- 4
- 5
- 6
Finish and season
Season the Hollandaise with 1 tsp salt and 1/4 tsp white pepper or a pinch of cayenne. Taste and add a little more lemon or salt if desired. Keep the sauce warm by setting the bowl in warm (not hot) water and stir occasionally. Use within 30 minutes.
For the eggs & assembly
- 7
Toast the English muffins
Split 2 English muffins and lightly butter each half with 2 tsp unsalted butter total. Toast in a skillet over medium heat or in a toaster until golden and crisp. Keep warm.
- 8
Warm the ham
In the same skillet over medium heat, warm 4 slices of smoked ham or Canadian bacon about 30–60 seconds per side until heated through and lightly browned. Keep warm in a low oven (around 200°F / 95°C) or on a warm plate.
- 9
Prepare poaching water
Fill a wide shallow saucepan with about 3–4 inches (7–10 cm) of water. Add 1 tbsp white vinegar and 1/2 tsp salt. Bring to a gentle simmer — small bubbles on the bottom, not a roaring boil.
- 10
Poach the eggs
Crack each of the 4 large eggs into individual small ramekins or cups. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg into the center. Poach eggs for 3 to 4 minutes for runny yolks (4 minutes for slightly firmer). Use a slotted spoon to lift eggs, briefly blot any excess water on paper towel. Repeat with remaining eggs in batches if necessary, keeping finished eggs on a warm plate.
- 11
Assemble Eggs Benedict
Place toasted English muffin halves on plates. Top each half with a warmed slice of smoked ham. Gently set a poached egg on each ham slice. Spoon 2–3 tablespoons of warm Hollandaise over each egg, allowing it to coat the egg and muffin. Garnish with a sprinkle of chopped fresh chives or parsley and a light pinch of black pepper if desired.
- 12
Serve
Serve immediately while Hollandaise and eggs are warm. Makes 2 servings (4 halves).