Emeril's Egg Benedict with Country Ham, Poached Egg

Name: Emeril's Egg Benedict with Country Ham, Poached Eggs and Fresh Herb Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 English muffins, split in half; 4 tablespoons butter, at room temperature; 2 fresh ham steaks, about 6 ounces each; 3 cups water; 1/2 teaspoon white vinegar; 8 eggs, individually cracked into 8 cups; 4 egg yolks; 2 teaspoons fresh lemon juice; 1 tablespoon water; 1 tablespoon Creole Mustard; Salt; Cayenne; 1/2 pound butter, melted and warm; 1/4 cup finely chopped fresh mild herbs, such as tarragon, chervil, parsley, basil, etc.; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

4 English muffins, split in half
4 tablespoons butter, at room temperature
2 fresh ham steaks, about 6 ounces each
3 cups water
1/2 teaspoon white vinegar
8 eggs, individually cracked into 8 cups
4 egg yolks
2 teaspoons fresh lemon juice
1 tablespoon water
1 tablespoon Creole Mustard
Salt
Cayenne
1/2 pound butter, melted and warm
1/4 cup finely chopped fresh mild herbs, such as tarragon, chervil, parsley, basil, etc.
1 tablespoon finely chopped fresh parsley leaves

1
Preheat a griddle.
2
Brush the muffins with the butter.
3
Place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
4
Remove the muffins from the griddle and set aside.
5
Heat a skillet over medium heat.
6
Add the ham steak and sear for a couple of minutes on each side.
7
Remove the ham steaks and cut each into 8 portions.
8
Bring a pot of salted water and vinegar to a boil.
9
Slide the whole eggs into the water 1 at a time.
10
When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes.
11
Remove the eggs from the water and drain on a paper-lined plate.
12
Season the eggs with salt and pepper.
13
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, and mustard, together.
14
Season with salt and cayenne.
15
Whisk the mixture until pale yellow and slightly thick.
16
Be careful not to let the bowl touch the water.
17
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
18
Fold in the fresh herbs.
19
To serve: Place a piece of the ham on each English muffin.
20
Lay the poached eggs on top of the ham.
21
Spoon the Hollandaise sauce over the

1081

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 English muffins, split in half, 4 tablespoons butter, at room temperature, 2 fresh ham steaks, about 6 ounces each, 3 cups water, and more.

Yes, Emeril's Egg Benedict with Country Ham, Poached Eggs and Fresh Herb 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!

Emeril's Egg Benedict with Country Ham, Poached Eggs and Fresh Herb Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions