Servings
Font
Back
5.0 from 12 votes

Classic Eggs Benedict

Truly the BEST eggs benedict recipe you can make right at home! Made with the creamiest benedict (hollandaise) sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Course: Breakfast

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

    Cup of Yum
  1. 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.
  2. Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately.
for the hollandaise sauce
  1. 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.