Truly the BEST eggs benedict recipe you can make right at home! Made with the creamiest benedict (hollandaise) sauce.
5 stars (3 ratings)
Ingredients
1 1/2tablespoonswhite vinegar
8large eggs
8ouncesthinly sliced smoked ham
4English muffins, split and toasted
2tablespoonschopped fresh chives
2tablespoonschopped fresh dill
for the hollandaise sauce
3large pasteurized egg yolks
1tablespoonfreshly squeezed lemon juice
¼teaspoonkosher salt
⅛teaspooncayenne pepper
½cupunsalted butter, melted
Instructions
Heat 3 inches water and vinegar in a wide, shallow saucepan or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
Cook, undisturbed, until whites are cooked through, about 3-5 minutes. Using a slotted spoon, carefully remove eggs and transfer to a paper towel-lined plate.
Heat a large skillet over medium high heat. Working in batches, cook ham until lightly browned and heated through, about 1-2 minutes per side.
Place English muffins open-faced on a platter. Top evenly with ham and eggs, drizzling the tops with hollandaise sauce, garnished with chives and dill, if desired.
Serve immediately.
for the hollandaise sauce
Combine egg yolks, lemon juice, salt and cayenne pepper in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add butter in a slow stream until emulsified; season with salt and pepper, to taste.