Classic Eggs Benedict Recipe

Name: Classic Eggs Benedict Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 1 tablespoon freshly squeezed lemon juice; 8 tablespoons unsalted butter (1 stick), melted; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 8 cups water (2 quarts); 4 teaspoons distilled white vinegar; 4 large eggs; 2 English muffins; Unsalted butter; Kosher salt; Freshly ground black pepper; 5 ounces thinly sliced ham, warmed; Sweet paprika (optional)

Servings: persons

2 large egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons unsalted butter (1 stick), melted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 cups water (2 quarts)
4 teaspoons distilled white vinegar
4 large eggs
2 English muffins
Unsalted butter
Kosher salt
Freshly ground black pepper
5 ounces thinly sliced ham, warmed
Sweet paprika (optional)

1
Fill a large saucepan about halfway full with water and bring it to a simmer over high heat.
2
Remove from the heat and set aside.
3
Place the egg yolks and lemon juice in a blender and blend on medium speed until the mixture lightens in color, about 30 seconds.
4
Reduce the blender speed to low, remove the small cap from the lid (the pour lid), and slowly drizzle in all of the melted butter.
5
Turn off the blender, add the salt and pepper, and pulse to combine.
6
To keep the hollandaise sauce warm, place the blender pitcher directly in the reserved hot water while you poach the eggs.
7
Bring the measured water to a simmer in a medium pot over high heat (the water should be at least 2 inches deep).
8
Reduce the heat to low to keep the water at a bare simmer.
9
Stir in the vinegar.
10
Break 1 egg into a small cup or ramekin.
11
Gently slide the egg into the simmering water.
12
Repeat with the remaining 3 eggs, making sure to evenly space them in the water.
13
Cook until the whites are just set, about 3 minutes.
14
Lift the eggs out of the water with a slotted spoon.
15
Place in a bowl of warm water to keep warm.
16
Split and toast the English muffins.
17
Coat the cut sides of the muffins with a thin layer of butter and season with salt and pepper.
18
Place the muffins on serving plates and divide the warm ham slices among them.
19
Using a slotted spoon, remove the eggs from the warm water.
20
Blot any excess water from the underside of the spoon with a paper towel or kitchen towel and slide the eggs onto the ham.
21
Top the eggs with the desired amount of hollandaise sauce (you may have some left over to serve on the side).
22
If desired, sprinkle paprika over the eggs, then serve immediately.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large egg yolks, 1 tablespoon freshly squeezed lemon juice, 8 tablespoons unsalted butter (1 stick), melted, 1/2 teaspoon kosher salt, and more.

Yes, Classic Eggs Benedict Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!