This foolproof recipe for Classic Eggs Benedict features buttery English muffins, ham, and warm poached eggs topped with a heavenly drizzle of hollandaise sauce. This ultimate brunch recipe is incredibly indulgent, and making it at home is easier than you think!
The perfect brunch date in the comfort of your home
As social distancing measures continue, going out for a brunch date with your friends has become a rare indulgence. Out of all brunch items, Eggs Benedict has always been my go-to choice. The texture and savory flavors of this dish are absolutely alluring, but it’s definitely a dish that’s best served fresh on the spot.
It’s been quite some time since I started making Eggs Benedict at home, and I’ve already shared a few renditions of this dish including the Smoked Salmon and Avocado version, as well as the Crab and Avocado Eggs Benedict that’s particularly gotten an incredible amount of interest.
The dish that I make the most, however, is this classic version that calls for simple ingredients, but truly the best combination of flavors that are true to its original creation. It brings together savory ham and perfectly poached eggs on top of buttery slices of English muffins, all blanked in creamy hollandaise sauce.
Now that’s what I call heaven.
How to make Classic Eggs Benedict
Although this dish may be intimidating to approach, it is actually incredibly easy to make so long as you follow each direction thoroughly. This recipe is truly fool-proof and can be made very seamlessly as long as you have the proper tools on hand. Here is a list of ingredients you will need:
- English muffins, split in two and toasted with butter
- Thick-cut ham, which can be substituted with bacon or chicken bologna
- Large eggs, to be poached in a pot of water
These three ingredients make up for the base of this dish, but the key highlight of Eggs Benedict is the creamy hollandaise sauce to blanket all of its delicious components. Although this part may be daunting to some, the process can be made easy with the help of a blender and microwave or saucepan to melt the butter.
Many of you asked which blender I use in my recipes, so here it is! This is the same one I use for all of my smoothie recipes (single-servings) as well as for puréeing any ingredients. This is the same one listed on the shop section of my website.
This is the same recipe I have shared for my previous eggs benedict recipes, and the best part is that it is a two-step process that takes less than 5 minutes to make! It is absolutely scrumptious and can be paired with any of your breakfast dishes for that extra boost of savory comfort. Here are the ingredients you will need:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (if using salted butter, skip the added salt)
- a pinch of salt and pepper
The instructions will be listed below in the recipe, and I promise you it is delightfully easy to follow! The process is absolutely seamless for homemade Eggs Benedict, and this is one of my favorites to treat my loved ones on the slow mornings. Truly an instant mood lifter, and makes for the perfect brunch date!
I hope you enjoy this recipe as much as I do, and have a wonderful weekend everyone! If you have any questions, please do not hesitate to leave a comment below or message me on Instagram. Happy cooking!
Other Brunch recipes you may like:
- Korean Egg Drop Sandwich
- Shrimp and Egg Open Sandwich
- Fluffy Egg Salad Sandwich
- Avocado Toast with Sunny-Side-Up Egg
- Shrimp and Avocado Crostini
- Crab and Avocado Sandwich
Classic Eggs Benedict
Ingredients
- 2 English muffins
- 4 slices thick-cut ham can substitute with Canadian bacon or chicken bologna
- watercress for garnishing
Poached Eggs
- 4 large eggs
- 1 tbsp vinegar optional
Hollandaise Sauce
- 3 large egg yolks
- 1 tbsp fresh lemon juice add more if needed
- 1/2 cup unsalted butter if using salted butter, please omit the salt
- large pinch of salt or to taste
- pinch of cayenne pepper optional
Instructions
- Split the English muffins in half and lightly toast with butter.
- Lightly cook the slice of ham on a skillet on medium heat. Set aside and keep warm.
To poach the eggs:
- Bring a large pot of water (about 3/4 full) to a boil and insert vinegar. Meanwhile, place the egg in a ramekin.
- Lower the heat until the water is at a gentle simmer, and swirl around the pot with a tool to create a vortex. Add the egg to the middle of the vortex and cook for approximately 3 minutes. Repeat for the other egg, or cook them simultaneously.
- Remove the eggs with a slotted spoon and dab them on a paper towel to remove any excess water.
To make the hollandaise:
- Place the butter in a glass cup, and put in the microwave for about one minute until it reaches a light boil and completely melted. You can also melt the butter in a saucepan as well.
- In a blender, add the egg yolks, lemon juice, and a pinch of salt and cayenne pepper if desired. Cover and blend for 5 seconds until everything is blended together. Start the blender again at high speed, and slowly stream the melted butter until creamy. Taste and add more salt or lemon juice as desired.
To assemble:
- On a serving plate, assemble the toasted English muffin, ham, and a poached egg in order. Slowly pour the hollandaise sauce on top. Decorate with fresh leaves of watercress if desired and serve immediately.
Notes