Recipes
Classic Eggs Benedict
Homemade eggs benedict is much easier to make than you think. It doesn’t require too much, and you can make enough to feed a crowd for all your breakfast/brunch get-togethers.
Not to mention how you’ll impress all those guests with the creamiest hollandaise sauce (classic eggs benedict sauce).
We just need to poach our eggs (tip: the vinegar will help the poached eggs in holding its shape), toast our english muffins, heat up our ham, and blend that hollandaise sauce to creamy goodness perfection.
When ready to serve, sprinkle some fresh chives and dill. A little bit will go a long way.
yield: 4 servings
prep: 20 minutes
cook: 10 minutes
total: 30 minutes
Truly the BEST eggs benedict recipe you can make right at home! Made with the creamiest benedict (hollandaise) sauce.
INGREDIENTS
- 1 1/2 tablespoons white vinegar
- 8 large eggs
- 8 ounces thinly sliced smoked ham
- 4 English muffins, split and toasted
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
FOR THE HOLLANDAISE SAUCE
- 3 large pasteurized egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ½ cup unsalted butter, melted
INSTRUCTIONS
- Heat 3 inches water and vinegar in a wide, shallow saucepan or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
- Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
- Cook, undisturbed, until whites are cooked through, about 3-5 minutes. Using a slotted spoon, carefully remove eggs and transfer to a paper towel-lined plate.
- Heat a large skillet over medium high heat. Working in batches, cook ham until lightly browned and heated through, about 1-2 minutes per side.
- Place English muffins open-faced on a platter. Top evenly with ham and eggs, drizzling the tops with hollandaise sauce, garnished with chives and dill, if desired.
- Serve immediately.
FOR THE HOLLANDAISE SAUCE
- Combine egg yolks, lemon juice, salt and cayenne pepper in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add butter in a slow stream until emulsified; season with salt and pepper, to taste.
