Eggs Benedict with Mock Hollandaise Recipe

Name: Eggs Benedict with Mock Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces 1/4-inch-thick slices Black Forest ham; 2/3 cup mayonnaise; 1 1/2 teaspoons Dijon mustard; 3 tablespoons orange juice; 2 teaspoons grated orange peel; 1 teaspoon fresh lemon juice; 1 tablespoon white wine vinegar; 1 1/2 teaspoons salt; 4 tablespoons (1/2 stick) butter; Additional Dijon mustard; 4 English muffins, split, toasted; 8 large eggs; 2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Servings: persons

8 ounces 1/4-inch-thick slices Black Forest ham
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted
8 large eggs
2 tablespoons chopped fresh basil or chopped fresh Italian parsley

1
Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
2
Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend.
3
(Ham and sauce can be prepared 1 day ahead.
4
Cover separately and refrigerate.)
5
Preheat oven to 300F.
6
Fill large skillet with enough water to reach depth of 2 inches.
7
Add white wine vinegar and 1 1/2 teaspoons salt to water.
8
Bring to simmer over high heat.
9
Reduce heat to medium-low.
10
Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins.
11
Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat.
12
Add ham rounds and cook just until beginning to brown, about 1 minute per side.
13
Place ham atop prepared English muffins.
14
Arrange English muffins on baking sheet.
15
Keep warm in oven while preparing eggs.
16
Crack eggs into skillet of simmering water.
17
Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks.
18
Using slotted spoon, transfer eggs to plate.
19
Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes.
20
Season sauce to taste with salt and pepper.
21
Place 1 egg atop ham on each prepared muffin half.
22
Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

762

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 13 ingredients. The key ingredients include: 8 ounces 1/4-inch-thick slices Black Forest ham, 2/3 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, 3 tablespoons orange juice, and more.

Yes, Eggs Benedict with Mock Hollandaise 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!

Eggs Benedict with Mock Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions