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.
- 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
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.