Eggs Benedict Recipe

Time30m

Serves2

English Muffin | Hollandaise | Ham | Brunch House Potatoes

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens. Gradually add melted butter while whisking until smooth. Season with salt and cayenne pepper. Remove from heat and set aside.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and let drain.
3
Prepare the Ham and English Muffins
While the eggs are poaching, toast the English muffins until golden brown. In a skillet, heat the ham slices until warmed through.
4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of ham. Top with a poached egg and generously drizzle with hollandaise sauce.
5
Serve with Brunch House Potatoes
Serve your Eggs Benedict alongside a generous helping of brunch house potatoes.