Classic Eggs Benedict Recipe

Time30m

Serves2

applewood smoked ham, english muffin, hollandaise, poached eggs, crispy potato

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Peel and dice the potatoes into small cubes. Boil or fry them until crispy and golden brown. Season with salt and set aside.
2
Make the Hollandaise Sauce
In a double boiler, whisk the egg yolks and lemon juice until the mixture thickens. Slowly drizzle in melted butter while whisking continuously until smooth. Add salt and cayenne pepper to taste.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
5
Assemble the Eggs Benedict
Place a slice of ham on each toasted muffin half, top with a poached egg, and drizzle generously with hollandaise sauce. Serve with crispy potatoes on the side.