Classic Eggs Benedict
Toasted English muffin, Canadian bacon, and poached eggs crowned with silky hollandaise, a timeless brunch showstopper.
Ingredients (serves 4)
- 8 Eggs
- 4 English Muffin
- 8 slices Ham
- 6 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1 cup Milk
- 2 tablespoons Lemon
- Salt
- Black Pepper
- Cayenne
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Save this recipeInstructions
- 1
Split English muffins and toast them until golden brown.
- 2
Warm ham slices gently in a skillet over medium heat for 2 minutes per side.
- 3
For hollandaise, melt 6 tablespoons butter in a saucepan over low heat. Whisk in flour to make a paste, cook 1 minute. Gradually whisk in milk, stirring constantly until thickened, about 5 minutes. Stir in lemon juice, salt, pepper, and a pinch of cayenne.
- 4
Bring a pot of water with a splash of vinegar to a gentle simmer. Create a gentle whirlpool and slide a cracked egg into the center. Poach for 3 minutes until whites are set but yolks remain runny.
- 5
Repeat poaching for remaining eggs, keeping finished ones warm on a plate.
- 6
Assemble each serving: English muffin half, warm ham slice, poached egg, and generous spoonful of hollandaise.
