Eggs Benedict Recipe
Butter Toasted English Muffin, Grilled Country Ham, Poached Eggs, Lemon Hollandaise & Cracked Black Pepper. Side of Mixed Greens and Champagne Vinaigrette
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Ingredients
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Eggs Benedict
Mixed Greens & Champagne Vinaigrette (Side)
Method
Eggs Benedict
- 1
Prepare the English muffins and ham
Split the English muffins and toast them until golden. While still warm, spread about 1 tablespoon of butter total across the two muffins (about 1/2 tbs per half) so both halves are buttered. Heat a grill pan or skillet over medium-high heat, add the country ham slices, and grill 1–1½ minutes per side until warmed and grill marks appear. Keep warm on a low oven (about 200°F/95°C).
- 2
Bring poaching water to a gentle simmer
Fill a wide, shallow saucepan or sauté pan with about 3 inches (7–8 cm) of water (enough to submerge eggs). Add 1 tablespoon white vinegar and 1 teaspoon salt. Bring to a gentle simmer — small bubbles on the bottom, not a rolling boil. Reduce heat to maintain that gentle simmer.
- 3
Poach the eggs
Crack each large egg into a small ramekin or cup. Create a gentle vortex in the water by stirring once, if desired, then gently slip each egg from the ramekin into the water. Poach 3–3½ minutes for a runny yolk or 4 minutes for slightly more set yolk. Using a slotted spoon, lift each egg, briefly blot on a paper towel to remove excess water, and keep warm on a plate in a low oven while finishing hollandaise.
- 4
Make the lemon hollandaise (double boiler or blender/stovetop)
Two methods are given — stovetop double boiler or blender/stovetop (choose one): Stovetop double boiler method: In a heatproof bowl set over (not touching) simmering water, whisk together 3 room-temperature egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water until slightly thickened. Continue whisking constantly while gradually whisking in the 6 tablespoons melted butter in a slow, steady stream until the sauce emulsifies and thickens to a glossy consistency (about 3–5 minutes). Remove from heat. Season with 1/4 teaspoon salt, a pinch of freshly ground black pepper, and cayenne or hot sauce to taste. Blender method (faster, lower risk of scrambling): In a blender combine 3 room-temperature egg yolks, 1 tablespoon lemon juice, and 1 teaspoon cold water. With the blender running on low, slowly pour in the 6 tablespoons melted butter in a thin steady stream until thick and emulsified. Stop and season with 1/4 teaspoon salt, black pepper, and optional cayenne. Transfer to a warm bowl and cover to keep warm (avoid direct heat to prevent splitting).
- 5
Assemble Eggs Benedict
Place buttered English muffin halves on plates. Top each muffin half with a grilled slice of country ham. Place a poached egg on top of each ham slice (use two halves per serving, one egg per half). Spoon 2–3 tablespoons of warm hollandaise over each egg, allowing it to cascade down the sides. Finish with a crack of fresh black pepper over the top. Serve immediately with the mixed greens on the side.
Mixed Greens & Champagne Vinaigrette (Side)
- 6
Make the vinaigrette
In a small bowl or jar whisk together 1 tablespoon champagne vinegar, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey (if using). Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon salt and freshly ground black pepper to taste. Taste and adjust acid, oil or salt as needed.
- 7
Dress and plate the greens
Place 4 cups mixed salad greens in a large bowl. Just before serving, drizzle about 1–2 tablespoons of the vinaigrette over the greens and toss gently to coat (reserve extra vinaigrette for additional dressing). Arrange the dressed greens alongside the assembled Eggs Benedict and serve immediately.