Eggs Benedict Recipe
Recipe information
Make Eggs Benedict in just 30m. Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
Eggs and Ham
Hollandaise Sauce
Garnish
Preparing the Ingredients
1. Prepare the English Muffins and Ham
Split the English muffins in half and toast them until golden brown. In a skillet, cook the Canadian bacon or ham over medium heat until warmed through and slightly crispy, about 2-3 minutes per side.
2. Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, mustard, and a pinch of salt. Set the bowl over a saucepan of simmering water (double boiler method). Whisk continuously until the mixture thickens and doubles in volume, about 3-5 minutes.
3. Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble.
4. Combine Hollandaise Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Season with additional salt and a pinch of cayenne pepper to taste. Keep warm.
Cooking the Eggs
5. Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
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