Classic Eggs Benedict Recipe
Recipe information
Make Classic Eggs Benedict in just 30m. 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
Hollandaise Sauce
Eggs Benedict
Hashbrowns
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.
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.
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