Classic Eggs Benedict Recipe

Time30m

Serves2

English Muffin, Grilled Duroc Ham, Traditional Hollandaise & Minced Chives

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Ingredients

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1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
2
Prepare the Ham
In a skillet over medium heat, grill the Duroc ham slices until they are heated through and slightly caramelized, about 2-3 minutes per side. Remove from heat and keep warm.

3
Bring Water to a Simmer
Fill a large pot with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar to the water to help the eggs hold their shape.
4
Poach the Eggs
Crack each egg into a small bowl. Carefully slide one egg at a time into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon and drain on paper towels.

5
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and hot but not bubbling.
6
Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is thick and pale.
7
Combine the Mixtures
Slowly drizzle the hot melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with cayenne pepper to taste.

8
Assemble the Benedict
On each toasted English muffin half, layer a slice of grilled Duroc ham, followed by a poached egg. Drizzle generously with hollandaise sauce.
9
Garnish
Sprinkle minced chives over the top for garnish. Serve immediately.