Easy Eggs Benedict
Restaurant Quality Eggs Benedict made at Home
- 3/4 Cup Butter Unsalted
- 3 Eggs Yolks
- 1 Tsp lemon Juice
- 1/4 Tsp Cayenne
- Salt Kosher
- Ground Pepper
- 1 Tbsp Vinegar Distilled White
- Salt Kosher
- 8 eggs
- 4 English Muffins Split into halves
- 8 Slices of Ham Thick Cut
- 2 Tbsp Butter Salted
- 1/4 cup Chives
- 2 tbsp Chopped Dill
Making The Hollandaise sauce
- First, melt the butter in a small pot over medium heat. It's important to make sure not to burn the butter. This should take approximately 3 minutes.
- After melting the butter remove it from the stove and set aside. Place the 3 egg yolks and approximately 2 tbsp of water into a blender.
- Once placed into the blender began blending slowly while adding in the hot melted butter. Blend until it's all incorporated together. If you notice that your sauce is too thick add a small amount of water about 1/2 tsp at a time.
- While continuing to blend the mixture add the lemon juice (preferably fresh), Cayenne pepper and salt, and ground pepper to your liking. Make sure you taste your sauce as your making it to determine the proper amounts of seasoning you would like.
- Once you get the sauce to taste the way you would like it. Transfer it to a small bowl, cover it, and set it aside.
Poaching The eggs
- This part was particularly hard for me to perfect. So If it doesn't work the first time try again. I lost 2 eggs before I figured it out my first time.
- So to poach the egg you will want to fill the pot with water about 5-6 inches (This all depends on how big the pot is) Ideally you just want the pot half way full of water.
- Throw in Kosher salt about a 1/2 tbsp and 1 Tbsp of Distilled white vinegar
- Bring the water to a boil. This is an important step otherwise your eggs will look a mess.
- Once the water begins to boil take a whisk and begin stirring counterclockwise to create a whirlpool.
- This is extremely important because the speed of whirlpool is what allows the egg to stay close together and become poached properly.
- Once you have a decent spin in the water you will want to crack your egg right into the center of the pot. To poach the egg you will want to make sure the white is fully cooked in order to do this the egg should only be in the boiling water for about 90 seconds. If it is undercooked the white will still be runny and if its overcooked your Yolk will be hard.
- Once the White is fully cooked remove the egg and place it on a paper towel to dry. Continue to process to poach all of the eggs.
- Take the English muffin (I used sourdough ones) put, a small amount of melted butter, then the Ham (Make sure to heat the ham up) and then place the poached egg on top and about a tsp or tbsp of Hollandaise sauce on the top and Lastly garnish it with a little bit of dill and Chives.
For this Recipe I made one egg at a time which can probably be time-consuming if you are making it for a lot of people. I personally have not attempted to make more than 1 poached egg at a time. In addition I used Sour dough english muffins instead of the regular ones which turned out really good. For meat you can use Bacon, ham, or Canadian bacon I just prefer Ham so I used ham in the recipe. Before assembling I placed my slices of ham in a skillet with some honey and heated them up. For the sauce I preferred less lemon so I didn't put as much lemon in the recipe. Hope you enjoy!