Eggs Benedict

Delicious Eggs Benedict does not require pricey brunch menus or fancy cooking equipment! Learn how to make Eggs Benedict from the comfort of your own kitchen with this quick an easy recipe. Ready in just 20 minutes, serve your delicious poached eggs on toasted English muffins and top with a creamy Hollandaise sauce.

Looking for more breakfast recipes? Try my Herb Scrambled Eggs, Huevos Rancheros or my Easy Breakfast Bake!

Poached eggs on english muffins and ham, topped with Hollandaise sauce, on circular white plate

Eggs Benedict

I have always loved eggs benedict — perfectly poached eggs, warm English muffins and creamy Hollandaise sauce — it’s my go-to order whenever I go out for mimosas and brunch. With quarantine and social distancing, I finally decided I needed to figure out how to make my own eggs benedict at home. We shouldn’t have to go out to have our favorite dishes, right?

And as I’m sharing this, I’m also thinking about all the leftover ham I have from the holidays — why not put it to use? This quick, easy, and absolutely delicious eggs benedict recipe combines mouthwatering poached eggs with your leftover holiday ham. Pile those on homemade or store-bought English muffins and then drench with creamy Hollandaise sauce. The perfect post-holiday brunch or surprise breakfast for any occasion. Learning how to make eggs benedict is much easier than you think and a welcome upgrade to your normal egg breakfast recipes.

Don’t have any ham on hand? No worries! You can use any number of proteins for this recipe, including Canadian bacon or smoked salmon. If you’re feeling really adventurous, mix and match your meats — there’s no rule that says you can’t have more than one!

Ingredients

  • English Muffins
  • Unsalted butter
  • Eggs
  • Salt
  • Lemon juice
  • Ham, Canadian bacon, regular bacon or smoked salmon
  • Honey
  • Dijon mustard
  • Vinegar
  • Parsley or chives for garnish, optional

Fork cutting into poached eggs on english muffins and ham, topped with Hollandaise sauce, on circular white plate

How to make Eggs Benedict

  1. Set up double boiler: Start by melting butter in a small saucepan. While the butter is melting, heat 1 inch of water in a second small saucepan and place a heat proof bowl on top.
  2. Make Hollandaise sauce: Add 2 egg yolks and a pinch of salt to the bowl of the double boiler and whisk until the yolks becomes a lighter pale color and thicken slightly. Remove the bowl from heat and drizzle in melted butter while whisking constantly. Add lemon juice.
  3. Heat ham: Add ham to the small saucepan that the butter was melted in, along with mustard and honey, then heat over medium heat. Cook until heated through then set aside until ready to assemble.
  4. Poach eggs: Heat a pot of water to 180°F. Add in vinegar and stir gently so that water forms a slight whirlpool. Carefully crack one egg at a time into water, stirring gently after each egg addition. Remove after 3 minutes.
  5. Assemble: Place slices of ham onto english muffins then gently place poached eggs on to. Spoon on hollandaise and serve immediately with fresh chopped parsley or chives for garnish, if desired.

Poached eggs on english muffins and ham, topped with Hollandaise sauce, on circular white plate

Tips for making the perfect Eggs Benedict

  • Watch your bubbles. You want your water to just barely be at a simmer. More bubbles means more movement and irritation, which can break up your eggs. Don’t worry if it takes a few tries — practice makes perfect!
  • Choose your “egg drop” method. Some people like to swirl the water and then drop the egg into the center, and others prefer to crack the egg into a cup or ladle, then gently slide the egg into the water. Choose the method that works best for you!
  • Leave it alone! Let your egg poach — don’t mess with it! I know it’s tempting to poke and prod, but you really want to leave your egg alone for a good 5 minutes before taking it out.
  • Make your own English muffins. Homemade English muffins are much easier than you think and are actually much healthier for you than store-bought muffins. Ready in just an hour, make a batch of these to serve with your eggs benedict or to enjoy with butter and jam!

Here are more delicious breakfast recipes to try!

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Eggs Benedict

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2

Delicious Eggs Benedict do not require pricey brunch menus! Learn how to make eggs benedict in your own kitchen with this quick an easy recipe. Ready in just 20 minutes, serve your delicious poached eggs on toasted English muffins and top with a creamy Hollandaise sauce.

Ingredients

  • 2 English Muffins, toasted and cut in half
  • 3 tbsp unsalted butter
  • 2 egg yolks
  • 1 pinch salt
  • 1 tbsp lemon juice
  • 4 slices ham, or Canadian bacon, regular bacon or smoked salmon
  • 1 tbsp honey
  • 2 tsp dijon mustard
  • 4 eggs
  • 2 tbsp vinegar
  • fresh chopped parsley or chives for garnish, if desired

Instructions

Images:
  • Set up double boiler: Melt butter in a small saucepan. Meanwhile, heat 1 inch of water in a small saucepan and place a heat proof bowl on top.
  • Make hollandaise sauce: Add egg yolks and a pinch of salt to the bowl of the double boiler and whisk until the yolks becomes a lighter pale color and slightly thicken. Remove from heat and drizzle in melted butter while whisking constantly. Add lemon juice.
  • Heat ham: Add ham to the small saucepan that the butter was melted in, along with mustard and honey and heat over medium heat. Cook until heated through then set aside until ready to assemble.
  • Poach eggs: Heat a pot of water to 180°F. Add in vinegar and stir gently so that water forms a slight whirlpool. Carefully crack one egg at a time into water, stirring gently after each egg addition. Remove after 3 minutes.
  • Assemble: Place slices of ham onto english muffins then gently place poached eggs on to. Spoon on hollandaise and serve immediately with fresh chopped parsley or chives for garnish, if desired.
Nutrition Facts
Eggs Benedict
Amount Per Serving
Calories 644 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g119%
Trans Fat 1g
Cholesterol 603mg201%
Sodium 1142mg50%
Potassium 401mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 9g10%
Protein 31g62%
Vitamin A 1264IU25%
Vitamin C 3mg4%
Calcium 116mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, brunch
Cuisine: American
Keyword: 15 Minute Meal, 20 Minute Meal, Breakfast, Brunch, Easy Recipe, eggs, eggs benedict

 

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