Classic Eggs Benedict Recipe
Housemade sweet cream hollandaise spooned over two slabs of slow-roasted pit ham and poached eggs. Served on an English muffin alongside golden hashbrowns.
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Ingredients
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Hollandaise Sauce
Eggs Benedict
Hashbrowns
Method
Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it's completely melted. Set aside to cool slightly.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk the egg yolks with lemon juice, Dijon mustard, salt, and cayenne pepper until the mixture is pale and thick.
- 3
- 4
Keep Warm
Once combined, keep the hollandaise sauce warm by placing it over a pot of warm water or in a low-temperature oven. Stir occasionally.
Eggs Benedict
- 5
Toast English Muffins
Slice the English muffins in half and toast them until golden brown. Spread a little butter on the tops for flavor.
- 6
Cook the Ham
In a skillet, heat the pit ham slices over medium heat until warmed through, about 2-3 minutes on each side.
- 7
Poach the Eggs
In a saucepan, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny.
- 8
Assemble
Place a slice of ham on each toasted English muffin half, top with a poached egg, and spoon the warm hollandaise sauce over the top.
Hashbrowns
- 9
Prepare Potatoes
Peel and grate the russet potatoes. Rinse them under cold water to remove excess starch, then squeeze out the moisture using a clean kitchen towel.
- 10
