Description

A brunch staple that feels like a morning celebration on a plate. Eggs Benedict combines toasted English muffins, savory ham, perfectly poached eggs, and a rich, silky hollandaise sauce. Ideal for weekends, holidays, or whenever you want breakfast to feel extra special.

Ingredients

2 English muffins, split and toasted

4 slices Canadian bacon or ham

4 large eggs

1 tablespoon white vinegar (for poaching)

2 tablespoons chopped parsley or chives (optional)

Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

1/2 cup unsalted butter, melted

Pinch of salt

Pinch of cayenne pepper (optional)

Instructions

Toast the English muffins until golden and crisp. Set aside.
Sear the Canadian bacon or ham slices in a hot skillet for 2-3 minutes per side. Keep warm.
Poach the eggs: Fill a saucepan with water and bring to a gentle simmer. Add vinegar. Crack eggs into small bowls and gently slide into water. Poach for 3 minutes. Remove with a slotted spoon and drain.
Make hollandaise: Whisk egg yolks and lemon juice in a bowl over simmering water. Slowly whisk in melted butter until thick. Season with salt and cayenne.
Assemble: Place toasted muffin halves on plates. Top with ham, a poached egg, and hollandaise. Garnish with herbs if using.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast