Eggs Benedict Recipe

Name: Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 tbsp vinegar; 8 None large eggs; 4 None English muffins, halved, toasted; 2 1/2 tbsp butter; 2 cups baby arugula; 1.5 oz ham, thinly sliced; None None FOR THE HOLLANDAISE SAUCE; 3 None large egg yolks; 2 tbsp lemon juice; ½ tbsp butter, melted

Servings: persons

1 tbsp vinegar
8 None large eggs
4 None English muffins, halved, toasted
2 1/2 tbsp butter
2 cups baby arugula
1.5 oz ham, thinly sliced
None None FOR THE HOLLANDAISE SAUCE
3 None large egg yolks
2 tbsp lemon juice
½ tbsp butter, melted

1
To make the hollandaise sauce, whisk together egg yolks and lemon juice over a double boiler. Whisk constantly for 1-2 mins, until thick and creamy. Remove from heat and add butter in a thin stream, whisking, until thickened. Season to taste. Keep warm.
2
Bring a medium frying pan of water to a boil. Add vinegar and reduce heat to a simmer. Crack in eggs in batches of 2 or 4 (depending on size of pan). Poach for 2-3 mins, splashing water over eggs, until cooked to your liking.
3
Spread butter over English muffins. Top with arugula and ham. Remove eggs from water with a slotted spoon and drain on paper towels. Place on toasted muffins and top with hollandaise sauce and a grinding of pepper. Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 tbsp vinegar, 8 None large eggs, 4 None English muffins, halved, toasted, 2 1/2 tbsp butter, and more.

Yes, Eggs Benedict 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.

Eggs Benedict

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