Description
A quintessential brunch favorite featuring poached eggs, savory ham, and rich hollandaise sauce.
Ingredients
Scale
- 8 large Eggs
- 1 tablespoon White Vinegar
- 8 ounces Thinly Sliced Smoked Ham
- 4 pieces English Muffins
- 2 tablespoons Chopped Fresh Chives
- 2 tablespoons Chopped Fresh Dill
- 3 large Egg Yolks
- 1 tablespoon Freshly Squeezed Lemon Juice
- ¼ teaspoon Kosher Salt
- â…› teaspoon Cayenne Pepper
- ½ cup Unsalted Butter
Instructions
- Poach the Eggs: Fill a large pot with water and add the white vinegar. Bring the water to a gentle simmer. Crack an egg into a small bowl, then carefully slide the egg into the simmering water. Repeat with the remaining eggs, poaching them for about 3-4 minutes until the whites are set, but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
- Toast the Muffins: While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks, lemon juice, and kosher salt. Place over a saucepan of simmering water, whisking continuously until thick. Slowly drizzle in melted butter, whisking until smooth. Add cayenne pepper and whisk until combined.
- Assemble the Eggs Benedict: Place a toasted muffin half on a plate, top with ham, then a poached egg, and spoon hollandaise sauce over the egg. Garnish with chives and dill. Serve immediately.
Notes
Use fresh eggs for the best texture; do not overcrowd the pan when poaching.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg