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Classic Eggs Benedict

Perfectly poached eggs nestled over ham on an English muffin and topped with a delicious Hollandaise sauce! The perfect brunch recipe, this is a restaurant quality keeper recipe.

Course Breakfast, Brunch
Cuisine American
Keyword Brunch Menu Ideas, Easter, Eggs, Eggs Benedict, Mother's Day, Poached Eggs, Restaurant Quality
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 portions
Author The Tiny Fairy

Ingredients

  • 2 English muffins, sliced
  • 4 Canadian ham slices can also use prosciutto or smoked salmon
  • Hollandaise sauce (recipe in notes)
  • garnish with cayenne pepper

POACHING THE EGGS

  • water
  • 2 Tablespoons distilled vinegar
  • 4 extra large eggs, room temperature prefer Eggland's Best

Instructions

  1. Preheat oven to 350°F and place oven rack above the center position. Slice English muffins and place them on a baking sheet, set aside.

  2. When you place the eggs in the water to poach, toast the bread in the oven make the Hollandaise sauce and sear the ham on a dry skillet (optional).

POACHING THE EGGS

  1. Fill a pan with enough water to cover the eggs, about 3 inches. Add distilled vinegar and bring to a simmer over medium heat. When the water is simmering, reduce heat to low.

  2. Crack each egg into a small sieve over a ramekin bowl. Discard the thin watery liquid in the ramekin and transfer the egg from the sieve into the ramekin.

  3. Gently place the ramekin in the hot water and tilt the egg to release it. The hot water will immediately begin to cook the egg white and the egg will begin to cook in place. Repeat this step with the other eggs. Cook for a few minutes until desired doneness.

  4. When the eggs are cooked, remove with a slotted spoon and drain the excess water onto a paper towel. You may need to slightly tilt the spoon if the egg has any water on top.

ASSEMBLY

  1. Remove the English muffins from the oven onto the plate and place a slice of ham on the bread.

  2. Nestle a poached egg on the ham and top with Hollandaise sauce. Garnish with a pinch of cayenne pepper. Serve any extra sauce on the side.

Recipe Notes

Hollandaise Sauce 

3 extra large egg yolks
1 1/2 Tablespoons fresh lemon juice 
3/4 teaspoon kosher salt (prefer Diamond brand) 
1/4 teaspoon fresh ground black pepper 
1 stick unsalted butter, melted (prefer Plugra or Kerrygold butter)
1 Tablespoon tarragon or parsley, minced

In a blender, combine the egg yolks, lemon juice, kosher salt and black pepper.  With the blender running, slowly drizzle the melted butter.  The butter will emulsify the eggs and thicken the mixture.  At the end add the fresh herbs and pulse to combine.  If the sauce is too thick, add a teaspoon of hot water at a time until it reaches desired consistency.  

Double the sauce if making more than 4 portions.