Classic Eggs Benedict Recipe
traditional Benedict with ham
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Hollandaise Sauce
For the Eggs Benedict
Method
Prepare the Hollandaise Sauce
- 1
Create the Base
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 2
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and hot.
- 3
- 4
Season the Sauce
Stir in salt and cayenne pepper. Keep warm while preparing the eggs.
Prepare the Eggs Benedict
- 5
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 6
Cook the Ham
In a skillet over medium heat, lightly brown the ham slices for about 1-2 minutes on each side.
- 7
Poach the Eggs
Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- 8