If you’re craving the BEST homemade eggs benedict, you’ve found the right recipe! This dish is all about the rich, creamy hollandaise sauce and the perfect combination of flavors. Whether you’re cooking for a special brunch or just want to treat yourself, this recipe will deliver an unforgettable meal.
Making eggs benedict at home might sound a little intimidating, but trust me—it’s much easier than you think! With a few key ingredients and some simple steps, you can create this classic breakfast dish that’s perfect for feeding a crowd at any brunch gathering. Plus, the hollandaise sauce? It’s so creamy and flavorful, you’ll be getting compliments all around.
The process is simple but requires a bit of care in the details. We’ll start by poaching eggs (with a helpful vinegar tip to keep them from falling apart), toasting English muffins, warming up some ham, and then making that famous hollandaise sauce that ties everything together in a silky, velvety embrace.
When you’re ready to serve, a quick sprinkle of fresh chives and dill brings a burst of color and flavor that takes this dish to the next level. Trust me, this eggs benedict will wow your guests every time.
Ingredients:
- 1 1/2 tablespoons white vinegar (for poaching the eggs)
- 8 large eggs (fresh is best for poaching)
- 8 ounces thinly sliced smoked ham (or you can use Canadian bacon if you prefer)
- 4 English muffins, split and toasted (this will serve as the base for the eggs benedict)
- 2 tablespoons chopped fresh chives (adds freshness)
- 2 tablespoons chopped fresh dill (adds a slight tang)
For the Hollandaise Sauce:
- 3 large pasteurized egg yolks (pasteurized eggs help reduce the risk of foodborne illness)
- 1 tablespoon freshly squeezed lemon juice (this adds brightness to the sauce)
- 1/4 teaspoon kosher salt (for seasoning)
- 1/8 teaspoon cayenne pepper (for a hint of heat)
- 1/2 cup unsalted butter, melted (this will make the sauce silky smooth)
Instructions:
Poaching the Eggs:
- In a wide, shallow saucepan or Dutch oven, bring 3 inches of water and white vinegar to a boil over medium-high heat. Once it boils, reduce the heat so it simmers gently. The vinegar helps the egg whites set quickly, keeping the eggs from spreading out too much in the water.
- Crack each egg into a small bowl or ramekin, being careful not to break the yolk. Gently slide each egg into the simmering water one at a time. It’s important to be gentle to avoid breaking the eggs.
- Let the eggs cook undisturbed for 3-5 minutes until the whites are fully set, but the yolks are still soft. If you like your yolks more set, cook them a bit longer. Use a slotted spoon to carefully lift the eggs out of the water and place them on a paper towel-lined plate to drain any excess water.
Preparing the Ham:
- Heat a large skillet over medium-high heat. Add the sliced smoked ham (or Canadian bacon if you prefer) and cook in batches until lightly browned and warmed through, about 1-2 minutes per side. Keep the ham warm while you prepare the other ingredients.
Assembling the Dish:
- Split and toast the English muffins until they’re golden brown. Place them open-faced on a large serving platter.
- Layer each muffin half with a slice of the warm ham, followed by a poached egg.
- Generously drizzle the hollandaise sauce over the top of each egg and garnish with the chopped chives and dill. A little fresh greenery goes a long way to add color and flavor.
Making the Hollandaise Sauce:
- In a blender, combine egg yolks, lemon juice, kosher salt, and cayenne pepper. Blend on medium speed for 30-60 seconds, until the mixture becomes pale and slightly thickened.
- While the blender is running, slowly stream in the melted butter, a little at a time. This gradual addition helps the butter emulsify and create a smooth, creamy sauce. Taste the hollandaise and season with additional salt and pepper as needed.
Serving:
- Once everything is assembled, serve the eggs benedict immediately while it’s still warm. The combination of the soft poached eggs, the savory ham, the crispy English muffin, and the rich hollandaise will have everyone asking for seconds!
Tips:
- Vinegar for Poaching: The vinegar in the poaching water helps keep the eggs together, giving you a perfect poached egg every time. Don’t worry, it won’t affect the taste of the eggs.
- Hollandaise Sauce Consistency: If your hollandaise sauce feels too thick, you can thin it out by whisking in a little warm water, one teaspoon at a time, until it reaches your desired consistency.
- Make-Ahead Option: You can prepare the hollandaise sauce ahead of time and keep it warm over a double boiler. Just be sure to give it a good stir before serving.
Enjoy making this classic eggs benedict recipe—it’s an impressive dish that’s actually quite simple to prepare. Whether it’s for a weekend brunch or a special occasion, your homemade eggs benedict is sure to be a hit!
