Classic Eggs Benedict
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Breakfast
Classic Eggs Benedict
Description
Classic Eggs Benedict features poached eggs cooked gently in vinegar-acidulated water to achieve a tender white and runny yolk. These eggs rest on toasted English muffins topped with lightly browned smoked ham. Drizzled with a freshly made hollandaise sauce—an emulsified blend of egg yolks, lemon juice, butter, and seasoning—the dish melds rich, tangy, and slightly peppery flavors.
The inclusion of chopped fresh chives and dill adds a mild herbal note that lifts the indulgent elements. Eggs Benedict is suitable for elegant brunches or special breakfasts, offering a comforting yet refined meal.
Cooking eggs gently ensures optimal texture, and preparing hollandaise in a blender allows stable emulsification. Serving immediately preserves warmth and texture integrity.
Ingredients
- 1 1/2 tablespoons white vinegar
- 8 egg large
- 8 ounces smoked ham thinly sliced
- 4 English Muffin split and toasted
- 2 tablespoons chives chopped fresh
- 2 tablespoons dill chopped, fresh
for the hollandaise sauce
- 3 egg large, pasteurized, yolks
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- ½ cup butter melted, unsalted
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.
User Reviews
Overall Rating
5
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