Eggs Benedict with ham Recipe

Name: Eggs Benedict with ham
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 English muffins, split and toasted; 8 slices ham (about 8 oz); 8 large eggs; 2 tablespoons white vinegar; 3 egg yolks; 1 tablespoon lemon juice; 1/2 cup unsalted butter, melted; Salt and cayenne pepper to taste; Fresh chives or parsley for garnish (optional)

American · Main course · 30 min total

Eggs Benedict with ham recipe videos

A classic brunch dish featuring toasted English muffins topped with ham, poached eggs, and creamy hollandaise sauce.

15
min prep

15
min cook

4
servings

550
kcal/serving

Ingredients

4 English muffins, split and toasted
8 slices ham (about 8 oz)
8 large eggs
2 tablespoons white vinegar
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper to taste
Fresh chives or parsley for garnish (optional)

Instructions

Prepare hollandaise: In a blender, combine egg yolks and lemon juice; blend until smooth. With blender running, slowly drizzle in melted butter until thickened. Season with salt and cayenne. Keep warm.
Poach eggs: Bring a large saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small cup, then gently slide into water. Poach for 3-4 minutes for runny yolks. Remove with slotted spoon and drain on paper towels.
Assemble: Place toasted muffin halves on plates. Top each with a slice of ham, then a poached egg. Spoon hollandaise over eggs. Garnish with chives or parsley if desired. Serve immediately.

Tips

For perfect poached eggs, use the freshest eggs possible.
Hollandaise can be made ahead and kept warm in a thermos for up to 30 minutes.

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