Eggs Benedict Perfected With Bayonne Ham
Recipe Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
  • 12 ounces Bayonne ham, sliced
  • 2 English muffins
  • 4 eggs plus 3 egg yolks
  • 2 teaspoons white vinegar
  • 1 teaspoon salt
  • 8 tablespoons butter, melted
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • ⅛ cup chives, diced
  • 1 tablespoon paprika
  1. Toast English muffins.
  2. Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Crack your eggs into small bowls, slowly pour your eggs into the water, cover the pan, turn off heat, let sit for 5 minutes and then remove poached eggs with a slotted spoon.
  3. For the hollandaise whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.
  4. Assemble your Eggs Benedict by topping each English muffin with 3 ounces of Bayonne Ham, a poached egg and hollandaise sauce. Top with paprika and diced chives.
Recipe by Honest Cooking at