Classic Eggs Benedict

The classic brunch dish but at home.


Time: 25 mins

By Keith McBrayer

This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • Benedict components

    • eggs
    • ham
      6-8 slices
    • english muffins
      , sliced in half
    • butter
      for toasting
    • chives
      , thinly sliced
      for garnish
  • Hollandaise Sauce

    • butter
      112 g1 stick
    • egg yolks
    • lemon juice
      15 ga spoonful
    • salt
      to taste
    • paprika
      a sprinkle


Step 1: Make the hollandaise

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color. While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully into the egg yolks and is smooth and creamy.

  • It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika or cayenne if using. Move to a sauce pot or covered container to keep warm until serving.

Step 2: Poach the eggs

In a pot of water, swirl water then slowly add in whole eggs and cook for about 3 minutes (or until whites are set but the yolks are still runny).

Remove the eggs from the water and drain them on a paper towel. Sprinkle the eggs with a pinch of salt.

Step 3: Sear the ham

Preheat a pan to medium heat. Melt some butter in the pan, then lay in your slices of ham and until lightly on each side. Remove from the pan and reserve for assembly.

Step 4: Toast the bread & assemble

In the same warm pan, toast your English muffin slices (with extra butter if needed) until crisped and golden brown on the cut side.

When all of your muffins are toasted, assemble the benedicts: To a toasted slice add a slice of ham and then top with a poached egg. Drizzle warm hollandaise sauce over top and garnish with chives and more paprika (or cayenne).



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