Classic Eggs Benedict Recipe

Time30m

Serves2

applewood smoked ham, poached eggs, hollandaise, choice of side

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Ingredients

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1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens. Gradually add the melted butter while whisking until smooth and creamy. Season with black pepper and keep warm.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
4
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of applewood smoked ham, top with a poached egg, and drizzle with hollandaise sauce. Garnish with fresh chives.