Traditional Eggs Benedict Recipe
English muffin, heritage ham, poached eggs, classic hollandaise, served with house grits, homestyle potatoes or fresh fruit
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Ingredients
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Eggs Benedict
House Grits (optional)
Homestyle Potatoes (optional)
Fresh Fruit (optional)
Method
Eggs Benedict Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl over simmering water, whisk together the egg yolks, lemon juice, and salt until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with black pepper and set aside.
- 2
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of heritage ham, a poached egg, and drizzle generously with hollandaise sauce.
Optional Sides Preparation
- 5
- 6
