5 from 12 votes
Classic Eggs Benedict
Classic Eggs Benedict consists of poached eggs served atop toasted English muffins layered with smoked ham, all finished with a smooth hollandaise sauce. The combination delivers a balance of creamy, savory, and tender textures, with fresh herbs like chives and dill adding brightness. The dish is elegant and often served as a breakfast or brunch centerpiece.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Course:
Breakfast
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.
Cup of Yum
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.