Our easy eggs benedict is straightforward, foolproof, and will rival a benedict from some of your favorite restaurants.
Ingredients
HOLLANDAISE
1cup(2 sticks) unsalted butter
3largeegg yolks
1Tablespoonfreshly squeezed lemon juice
1Tablespoonhot water
kosher salt
EGGS & REMAINING INGREDIENTS
8largeeggs
1Tablespoonwhite vinegar
4English muffins, split in half**
4Tablespoonsbutter, room temperature
¼lb.ham, thinly sliced
paprika and diced chives for garnish
Instructions
HOLLANDAISE
Make the hollandaise sauce. Fill an insulated tumbler with hot water and set aside. In a small saucepan over medium-high heat, melt the butter until it’s foamy, completely melted, and hot. While the butter is melting, place the egg yolks, lemon juice, hot water, and a couple pinches of kosher salt in a blender or food processor. * Blend until smooth, about 5-10 seconds.
While the blender or food processor is running, pour the hot butter (must be hot) in a steady stream into the egg mixture, until nearly all of the butter is poured in. When you’ve nearly poured everything in, you’ll see a fair amount of milk solids gathered at the bottom of the pan. At this point stop pouring the butter and refrain from adding the gathered milk solids (it’s okay if a few scant milk solids were mixed into the hollandaise from earlier portions of the melted butter). Pulse for a few seconds more, taste, and add additional salt/lemon if needed. The hollandaise should be thick and creamy but still pourable in consistency.
Drain the water from the tumbler, dry completely, and pour the warm hollandaise inside. Cover the top with plastic or a cloth and set aside.
EGGS & ASSEMBLY
Poach the eggs. Bring a medium-sized pot or pan filled halfway full of water to a gentle simmer. Add white vinegar. Set a fine mesh sieve or strainer over a bowl. Crack each egg carefully over the sieve/strainer and let the loose/excess egg whites gently fall into the bowl beneath. If the yolk breaks, discard and start again. Gently lower the eggs one at a time into the simmering pan of water. Repeat with as many eggs as you can comfortably fit in the pan, and cook eggs for 2-3 minutes for a perfectly poached egg (you may have to work in batches). The whites should be completely firm and the yolks should be soft to the touch and not set. Using a slotted spoon, remove eggs from pan when done cooking and set aside.
Toast the English muffins. Set the oven to broil with a rack on top. Split the English muffins in half and butter the inside surfaces. Place the muffins on a baking sheet, buttered side up, and broil for 1-2 minutes, until toasty and golden brown (be careful not to burn).
Warm the ham. Heat a nonstick pan to medium-high heat. Place the ham on the pan for about 30 seconds per side, until the ham is warmed and there are a few golden brown spots. Repeat until all ham is cooked.
Assemble the eggs benedict. Place English muffin halves on plates, with the toasted side up. Divide the ham evenly and place on top of English muffins. Place one poached egg on top of each ham-topped English muffin, and spoon warm hollandaise sauce over each of the eggs. Garnish with a sprinkle of paprika and chives and serve immediately.
Notes
*We prefer using a food processor for the most consistent results, but a blender works too.**Eggs benedict is best when prepared with super soft English muffins. When choosing between different brands at the store, opt for the most fresh and softest.