Ham Benedict Recipe
Poached eggs atop slices of brown sugar ham, nestled on toasted English muffins and smothered in velvety hollandaise sauce. Served with creamy hash browns.
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Ingredients
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Ham Benedict Ingredients
Method
Ham Benedict Directions
- 1
- 2
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel.
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place over a saucepan of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thickened and smooth. Add white pepper and adjust seasoning if necessary.
- 4
Assemble the Ham Benedict
Toast the English muffins until golden brown. On each half, layer a slice of brown sugar ham, followed by a poached egg. Generously drizzle the hollandaise sauce over the top.
- 5
Serve
Plate the assembled Ham Benedict alongside the crispy hash browns. Enjoy warm!
