Easy Eggs Benedict Recipe
This Easy Eggs Benedict Recipe provides a foolproof way to enjoy this classic breakfast dish at home, with a creamy hollandaise sauce and perfectly poached eggs atop toasted English muffins and savory ham.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 whole English muffins split and toasted
- 4 slices ham or Canadian bacon
- 4 large eggs
- 1 tablespoon white vinegar for poaching
- 1 cup unsalted butter melted
- 3 large egg yolks for hollandaise sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 pinch salt
- 1 pinch cayenne pepper optional, for hollandaise
- 1 tablespoon chopped chives for garnish
Instructions
Preparation Steps
- Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.
- Crack each egg into a ramekin and gently slide them into the water to poach for about 3-4 minutes. Remove with a slotted spoon and set aside.
- In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend to combine.
- While the blender is running, slowly drizzle in the melted butter until the sauce is thick and creamy.
- Set up the Eggs Benedict by placing a slice of ham on each half of the toasted English muffins.
- Top each ham slice with a poached egg. Spoon the hollandaise sauce over the eggs and garnish with chopped chives.
Notes
Use caution when poaching eggs to keep the yolk intact. Hollandaise sauce must be served immediately for optimal flavor.