Eggs Benedict
Poached eggs and ham on toasted English muffins, covered in warm, buttery hollandaise sauce.
- 25 min10 prep · 15 cook
- HardDifficulty
- 850 kcalper serving
Ingredients
- English muffins2
- Eggs4
- cooked ham4 slices
- Egg yolks2
- Butter, melted125 g
- Lemon juice1 tbsp
- White wine vinegar1 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
For the hollandaise, whisk the yolks with the lemon juice and a splash of water in a bowl over barely simmering water until thick and pale.
- 2
Off the heat, pour in the warm melted butter in a thin stream, whisking all the time. Season and keep warm.
- 3
Bring a wide pan of water to a gentle simmer and add the vinegar.
- 4
Crack each egg into a cup, slide it into the water and poach until the white is set and the yolk runny.
- 5
Meanwhile split and toast the muffins and warm the ham in a dry pan.
- 6
Top each muffin half with ham and a drained egg, spoon over the hollandaise and serve.
Tips and questions
- How do I fix split hollandaise?
- Whisk a fresh yolk with a spoonful of warm water in a clean bowl, then slowly whisk the split sauce into it.
- Can I poach the eggs ahead?
- Yes. Poach them slightly underdone, chill them in iced water and reheat for 1 minute in hot water just before serving.
- What can I use instead of ham?
- Smoked salmon makes eggs Royale, and sautéed spinach makes eggs Florentine, a vegetarian version.
Enjoy your meal!
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