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
- 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 lb (150g) clarified butter
- 2 egg yolks
- 1 tbsp (15 ml) 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
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Frequently Asked Questions
Why does the recipe call for clarified butter in the Hollandaise rather than regular melted butter?
This recipe uses 1/3 lb (150g) of clarified butter, which has had its water and milk solids removed. Adding clarified butter to the egg yolk and lemon juice mixture produces a smoother, more stable sauce — the water in regular butter can cause the emulsion to break and turn greasy.
What do I do if the Hollandaise sauce gets too thick?
The notes say to whisk in a tablespoon of warm water to loosen a sauce that has become too thick. Add it gradually while whisking to bring it back to a pourable consistency without breaking the emulsion. 
Why add vinegar to the poaching water?
The recipe adds a splash of vinegar to the poaching water to help the egg whites coagulate more quickly around the yolk, producing a neater, more compact poached egg. The notes also advise using fresh eggs, as they hold their shape better than older eggs.
