The elegant, indulgent brunch classic featuring a toasted English muffin, sweet and savory honey ham, runny poached eggs, and thick, rich and flavorful Hollandaise sauce that can be made with an immersion blender or whisk method.
Eggs Benedict is the epitome of fine brunching: rich and saucy, savory and delicious yet simple, vivid and bright, beautiful and sophisticated. Perfect for Christmas or Easter brunch, or a lazy Spring weekend.
In this version, I used leftover thick-cut honey-baked ham instead of Canadian bacon for extra flavor and ultra tender texture. Other great options are bacon, smoked salmon, or wilted greens.
The sauce is very simple but relies on high-quality ingredients for the best thick consistency, color, and flavor. Prioritize fresh, free-range or organic eggs with the deepest orange yolks. This makes ALL the difference for taste, and they are actually better for you, too! The color of the yolk reflects the hen’s diet, with darker color yolks containing more vitamins and omega-3s.
To make the sauce, simply whisk or blend the yolks over gently simmering water so they are safely heated, tempered, thick and voluminous. It’s very important to whisk/blend continuously and not touch the bowl to the boiling water so your eggs don’t curdle (no scrambled eggs!). Then slowly pour in warm melted butter while whisking or blending constantly to emulsify. The result is a gloriously thick, rich, smooth, luscious sauce.
And just a touch of smoked paprika, salt, pepper, lemon juice, and cayenne (to your taste) bring out the perfect flavor.
For additional tips on mastering Eggs Benedict, check out this page at Cooking Classy.
Perfect Honey Ham Eggs Benedict
Oozy poached eggs and the most delightful and indulgent hollandaise sauce atop sweet and savory thick-cut ham and a toasty English muffin. An elegant brunch favorite!
Notes
Use free-range eggs with deep orange yolks for the best flavor and rich consistency, as well as the most nutrients!
Ingredients
For the Hollandaise:
- 2 egg yolks
- 1 tsp lemon juice
- 1/4 cup (1/2 stick) unsalted butter
- pinch sea salt
- ground black pepper, to taste
- dash smoked paprika
- pinch cayenne (optional)
For assembly:
- 3 English muffins, split
- 6 pieces thick-cut honey-baked ham
- 6 whole eggs
- 1/2 Tbsp white vinegar (for poaching)
- chopped fresh chives or parsley
Instructions
Hollandaise:
- Add the egg yolks and lemon juice to a small heat-safe (stainless steel or glass) mixing bowl (for the whisk method), or tall heat-safe mixing/measuring cup (for the immersion blender method). Vigorously whisk or blend with immersion blender a few seconds.
- Place the bowl/cup over a pan of gently simmering water, NOT touching the bottom of the bowl to the water. Continue whisking/blending until the mixture is just warmed and thick enough to coat the back of a metal spoon.
- Melt the butter in a microwave-safe measuring cup by microwaving in 30-second intervals.
- While the butter is still warm, slowly pour the warm melted butter into the egg yolks while continuously whisking/blending. Continue to whisk/blend at least 30 seconds, until the sauce is emulsified, thickened, and about doubled in volume.
- Remove from heat. Whisk in salt, pepper, smoked paprika, and cayenne, to taste.
- If the sauce cools and becomes too thick before serving, gently reheat over the simmering water while stirring constantly, and/or whisk in a few drops of warm water to reach desired consistency.
Eggs Benedict:
- Toast the English muffins in a toaster, toaster oven, or under the broiler, cut-side up, until light golden brown. Warm the ham in a skillet until heated through. Place a piece of warm ham on top of each toasted English muffin half. (Alternatively, place a piece of ham on top of the cut side of each English muffin, then toast on the wire rack of a toaster oven until bottom is crisp and ham is warmed.)
- Fill a non-stick skillet half full with water. Bring to a simmer (light boil). Add the vinegar to the cooking water (to prevent spreading of the egg whites). Gently crack one egg at a time and slide into the cooking water without breaking it. Leave enough room so the eggs are not touching each other; cook in batches as needed. Cook about 3.5 minutes, or until the white is set and yolk is springy and soft, still runny. Remove each poached egg from the water with a slotted spatula, let the water drain, then place on top of the prepared English muffin and ham.
- Spoon hollandaise over the top of each portion. Finish with chopped fresh chives or parsley.
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