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Classic Eggs Benedict
Poached eggs on a toasted muffin with ham and a hand-whisked hollandaise sauce. The brunch classic with a foolproof method for the sauce – here the hollandaise takes centre stage..
Cook time
30 min
Servings
4
Ingredients
8
Nutrition
per serving540 kcal
Calories
22 g
Protein
38 g
Fat
28 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
For the hollandaise, melt the butter slowly. Whisk four egg yolks with a tablespoon of water and a squeeze of lemon juice over a water bath until thick and creamy, then trickle in the warm butter while whisking until the sauce comes together. Season with salt and keep warm.
- 2
Bring a wide pan of water with the vinegar to a gentle simmer. Crack the four remaining eggs one at a time and slide them carefully into the swirling water. Poach for about 3 minutes until the white is set and the yolk stays soft.
- 3
Halve the muffins and toast them golden. Warm the ham briefly in a pan.
- 4
Top each muffin half with a slice of ham and a drained poached egg.
- 5
Spoon over plenty of the warm hollandaise, scatter with freshly cracked pepper and chopped chives and serve right away.
