Classic, Buttery Eggs Benedict Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
1 Serving
Ingredients
  • 2 eggs + 3 egg yolks
  • 1 tablespoon lemon juice
  • 5 tablespoons butter, melted
  • ΒΌ teaspoon salt
  • Pinch of cayenne pepper
  • 1 tablespoon vinegar
  • 1 English muffin
  • 2 slices ham
Directions
  1. In a bowl set over simmering water, add the three egg yolks and salt. Whisk until creamy.
  2. Add lemon juice and whisk for 30 more seconds.
  3. While whisking the eggs, slowly pour the melted butter. Whisk until it thickens, about 2-3 minutes.
  4. At the end, mix in the salt and cayenne pepper. Set aside, but keep it warm.
  5. Fill a saucepan with at least 2 to 3 inches of water. Bring the water to a boil, add vinegar, and then reduce the heat to simmer.
  6. Split open the English muffin.
  7. Crack one egg into a small bowl.
  8. Slowly place the cracked egg in the simmering water. Repeat with the other egg. Cook for 2-3 minutes, until the whites are opaque. Remove the eggs with a slotted spoon.
  9. While the eggs are cooking, add the ham to a hot skillet and cook over medium heat for about 1 minute on each side, until warm and fragrant.
  10. In the same pan where you cooked the ham, add the two pieces of English muffin and toast them on each side for 30 seconds over medium heat.
  11. Assemble the eggs Benedict by placing the warm ham over the toasted English muffins, then the poached eggs, and top it off with some of the hollandaise sauce. Garnish with more cayenne pepper if you'd like. Enjoy right away.