Go Back
+ servings
eggs benedict sprinkled with chives on a white plate

Eggs Benedict with Easy Hollandaise Sauce

Julia Frey of Vikalinka
Eggs Benedict is the ultimate brunch, with poached eggs, creamy hollandaise, and savoury ham on a toasted muffin, what more could you want!
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine European
Servings 4
Calories 717 kcal

Ingredients
  

For the Hollandaise Sauce

  • 2 egg yolks
  • 2-3 tsp lemon juice
  • 2 tsp water
  • 200g/1 cup salted butter melted
  • 1-2 tbsp warm water to thin out the sauce
  • salt to taste

For Eggs Benedict

  • 8 eggs
  • 1 tsp white wine vinegar or lemon juice
  • 4 English muffins halved and toasted
  • 4 slices ham good quality
  • ½ tsp paprika optional
  • 1 tbsp chopped chives

Instructions
 

  • Melt the butter in a small saucepan and take it off the heat when it just starts to bubble. You will use the yellow clarified butter and discard the white sediment at the bottom. To a small bowl, add the egg yolks together with 2 teaspoons water and 2 tsp lemon juice, blend briefly with the immersion blender. With the motor still running, slowly pour in the melted hot butter and continue whipping with the blender until the sauce is thick, pale yellow and nearly triples in volume. Add a couple of tablespoons of warm water to thin out the sauce to pourable consistency, season well with salt and keep warm till needed.
  •  Tip each egg into a ramekin or a small bowl. Fill a medium saucepan with water and add the vinegar or lemon juice. Bring it to a gentle simmer, then lower the heat, swirl the simmering water with a spoon or a knife to create a small whirlpool, then tip an egg into the center of the simmering water, wait a few seconds for the egg to settle, then repeat with the remaining eggs. The water shouldn’t be simmering too rapidly, so the eggs aren’t disturbed. Simmer for 2- 3 minutes until the egg whites are set and the yolks are still runny. Remove from the pot with a slotted spoon on a plate.
  • To assemble Eggs Benedict toast the muffin halves and arrange them on plates. Then top each muffin half with a slice of ham or two slices if they are very thin, followed by a poached egg. Pour the warm hollandaise sauce over the eggs, then sprinkle with a dash of paprika and chopped chives.

Nutrition

Calories: 717kcalCarbohydrates: 28gProtein: 23gFat: 57gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 549mgSodium: 1629mgPotassium: 307mgFiber: 2gSugar: 1gVitamin A: 1978IUVitamin C: 1mgCalcium: 106mgIron: 3mg
Keyword eggs benedict
Tried this recipe?Let us know how it was!