Eggs Benedict
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This classic Eggs Benedict features perfectly poached eggs and savory ham atop toasted English muffins, all smothered in a rich, creamy Hollandaise sauce.
Ingredients
Units
Scale
- 4 eggs
- 2 English muffins, split and toasted
- 4 slices of quality cooked ham
- 4 large slices of tomato
- A little vinegar, for poaching
- A little chopped parsley, for garnish
- 1/3 pound (150g) clarified butter
- 2 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Fill a large saucepan with water and add a splash of vinegar. Bring to a gentle simmer over medium heat.
- To make the Hollandaise sauce, whisk the egg yolks with lemon juice, salt, and pepper in a heatproof bowl. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.
- Gradually whisk in the clarified butter, a little at a time, until the sauce is thickened and smooth. Keep warm.
- Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Place a slice of ham on each toasted English muffin half, followed by a slice of tomato.
- Top each with a poached egg, then spoon over the Hollandaise sauce.
- Garnish with chopped parsley and serve immediately.
Notes
For best results, use fresh eggs for poaching as they hold their shape better. If the Hollandaise sauce becomes too thick, whisk in a tablespoon of warm water to loosen it. Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 850
- Fat: 30
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 250
