Easy homemade Eggs Benedict

Easy homemade Eggs Benedict

Based on 98 ratings
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Sebastian Graus

Sebastian Graus

Head of Creative at Kitchen Stories

www.instagram.com/sebscrispyclub
"This recipe has been updated to improve your cooking experience (March 2024). Eggs Benedict might be the perfect brunch dish. Toasted English muffins, perfectly poached eggs and a luscious hollandaise come together to make a dish that is simple yet impressive. Making hollandaise sauce and poaching eggs can be a bit of a challenge, but in this recipe, we’re using a few tricks to make the process as simple and fool-proof as possible. The hollandaise sauce in this Eggs Benedict recipe is made using an immersion blender – this way, you don’t have to worry about it splitting! To poach the eggs, we’re using a method in which you strain off the watery part of the egg white. This ensures you get perfectly poached eggs, every time! Just make sure you use fresh eggs. Older eggs have more watery whites that make poaching more difficult."
Difficulty
Hard 💪
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
4
eggs
2
English muffins
125 g
butter
2
egg yolks
¼
lemon
4 slices
ham
salt
pepper
butter (for frying)
chives (optional)

Utensils

saucepan, liquid measuring cup, immersion blender, frying pan, tongs, pot (large), fine sieve, bowl (small), slotted spoon

Nutrition per serving

Cal837
Fat69 g
Protein28 g
Carb30 g
  • Step 1/5

    To make the hollandaise sauce, start with melting the butter in a saucepan, being careful not to let it brown. Add egg yolks, lemon juice and salt to a cup that fits your immersion blender. With the blender running, slowly stream in the still-warm melted butter. Add a little water one tablespoon at a time to adjust the thickness to your liking. Keep warm until serving.
    • 125 g butter
    • 2 egg yolks
    • ¼ lemon
    • salt
    • saucepan
    • liquid measuring cup
    • immersion blender

    To make the hollandaise sauce, start with melting the butter in a saucepan, being careful not to let it brown. Add egg yolks, lemon juice and salt to a cup that fits your immersion blender. With the blender running, slowly stream in the still-warm melted butter. Add a little water one tablespoon at a time to adjust the thickness to your liking. Keep warm until serving.

  • Step 2/5

    Melt some butter in a large frying pan, cut the English muffins open, toast until golden brown, and set aside.
    • 2 English muffins
    • butter (for frying)
    • frying pan
    • tongs

    Melt some butter in a large frying pan, cut the English muffins open, toast until golden brown, and set aside.

  • Step 3/5

    Add the ham to the pan and fry for approx. 2–3 min., until heated through and slightly colored. Take them out and set aside.
    • 4 slices ham

    Add the ham to the pan and fry for approx. 2–3 min., until heated through and slightly colored. Take them out and set aside.

  • Step 4/5

    Now it’s time to poach your eggs. Fill a medium-sized pot with water and bring to a simmer (not a boil!). One by one, crack each egg into a fine mesh strainer to remove the watery part of the egg white and gently transfer to a small bowl. Gently tip each egg one by one into the pot and swirl the water with a spoon. Cook the eggs for approx. 3–4 min., until the egg whites are set, then remove with a slotted spoon or strainer. Repeat this step with the remaining eggs.
    • 4 eggs
    • pot (large)
    • fine sieve
    • bowl (small)
    • slotted spoon

    Now it’s time to poach your eggs. Fill a medium-sized pot with water and bring to a simmer (not a boil!). One by one, crack each egg into a fine mesh strainer to remove the watery part of the egg white and gently transfer to a small bowl. Gently tip each egg one by one into the pot and swirl the water with a spoon. Cook the eggs for approx. 3–4 min., until the egg whites are set, then remove with a slotted spoon or strainer. Repeat this step with the remaining eggs.

  • Step 5/5

    To assemble your Eggs Benedict, place a slice of cooked ham on each English muffin half, top with a poached egg and cover with hollandaise sauce. Season with salt and pepper and garnish with chives if desired.
    • salt
    • pepper
    • chives (optional)

    To assemble your Eggs Benedict, place a slice of cooked ham on each English muffin half, top with a poached egg and cover with hollandaise sauce. Season with salt and pepper and garnish with chives if desired.

  • Enjoy your meal!

    Easy homemade Eggs Benedict
FAQ

You can partially prepare Eggs Benedict in advance, such as the hollandaise sauce. The other components should be prepared fresh.

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