Eggs Benedict Recipe
Choice of Ham, Pulled Pork, Bacon, Chorizo, Sausage Patty, Salmon, or Zucchini Steak
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Ingredients
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Base & Bread
Protein (choose one)
Poached Eggs
Hollandaise Sauce
Garnish & Seasoning
Method
Base & Bread
- 1
Toast English muffins
Split the English muffins and toast them until golden. Spread the 1 tbs unsalted butter on the cut sides immediately so it melts in. Keep toasted muffins warm (in a low oven ~90°C / 200°F) while you finish other elements.
Protein (choose one)
- 2
- 3
Ham
Heat a nonstick skillet over medium heat. Warm each ham slice 20–45 seconds per side until heated through and slightly caramelized. Transfer to a plate and keep warm.
- 4
- 5
Bacon
Lay bacon in a cold skillet and cook over medium heat, turning, until crisp, about 6–8 minutes. Drain on paper towels and keep warm.
- 6
Chorizo
Slice chorizo links into 1/4" rounds (if needed). Heat 1 tbs neutral oil in a skillet over medium-high and sear slices 1–2 minutes per side until nicely browned and cooked through. Keep warm.
- 7
Sausage patties
Cook sausage patties in a skillet over medium heat with 1 tbs neutral oil, about 4–5 minutes per side, until internal temperature reaches 160°F (71°C) and patties are browned. Drain and keep warm.
- 8
Salmon
If using smoked salmon, use as-is and portion onto the muffin. If using fresh salmon fillet, season lightly and sear in 1 tbs oil 2–3 minutes per side (skin-on or off) until just cooked and flaky. Keep warm.
- 9
Poached Eggs
- 10
Prepare poaching liquid
Fill a wide shallow saucepan with 1500 ml water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbs white vinegar and 1 tsp salt; reduce heat to maintain a gentle simmer.
- 11
Crack eggs
Crack each egg into its own small bowl or ramekin. This makes it easier to slide them into the water without breaking the yolk.
- 12
Poach eggs
Create a gentle whirlpool in the simmering water with a spoon. Carefully slip one egg at a time into the center of the swirl. Poach two eggs at once if your pan is wide enough. Cook 3 minutes for a runny yolk, 3.5–4 minutes for a slightly set yolk. Keep water at a gentle simmer; if the water is too hot, the egg white will ruffle.
- 13
Hollandaise Sauce
- 14
Set up double boiler
Fill a saucepan with about 3–4 cm of water and bring to a bare simmer. Place a heatproof bowl (metal or glass) over the saucepan so the bottom of the bowl does not touch the water.
- 15
Whisk yolks and flavor
In the bowl, whisk together 3 egg yolks, 1 tbs fresh lemon juice, and 1 tsp Dijon mustard until smooth and slightly thickened.
- 16
Cook gently
Place the bowl over the simmering water and whisk constantly. Keep the heat low — the goal is to gently thicken the yolks without scrambling them. After about 1–2 minutes the yolks should become warmer and slightly thicker.
- 17
Emulsify butter
With the yolks whisking continuously, slowly drizzle in the 6 tbs melted butter in a thin steady stream. Whisk constantly so the sauce emulsifies and becomes creamy. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it. If it begins to separate, stop adding butter and whisk energetically until smooth.
- 18
Assembly & Garnish
- 19
Build the Eggs Benedict
On each toasted English muffin half, place your chosen warm protein (one portion per half). Top each with one poached egg.
- 20
- 21
