Classic Benedict Recipe
Poached eggs, hollandaise & ham on an English muffin
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Ingredients
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Eggs and Ham
Hollandaise Sauce
Assembly
Method
Preparation of Ingredients
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Prepare the Ham
Heat the ham slices in a skillet over medium heat until warmed through.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat.
- 4
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until well combined.
- 5
- 6
Season the Sauce
Add salt and cayenne pepper to the hollandaise sauce, whisking until fully incorporated.
Poaching the Eggs
- 7
- 8
Poach the Eggs
Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
- 9
Remove and Drain
Use a slotted spoon to carefully remove the poached eggs from the water. Drain on paper towels.
Assembly of the Benedict
- 10
Assemble the Dish
On each toasted English muffin half, layer a slice of ham, followed by a poached egg.
- 11
Add Hollandaise Sauce
Generously drizzle the hollandaise sauce over the poached egg.
- 12
Garnish and Serve
Sprinkle chopped fresh parsley over the top and serve immediately.