Classic Eggs Benedict

Homemade hollandaise sauce

The Spruce

 

  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
400 Calories
24g Fat
30g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 400
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 61%
Cholesterol 321mg 107%
Sodium 457mg 20%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Protein 16g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggs Benedict is a dish of English muffins topped with a round of Canadian bacon or thin slices of ham along with poached eggs and hollandaise sauce. Though it sounds simple, the hollandaise sauce makes it an extra-special dish. 

The dish purportedly originated in Manhattan's Delmonico's Restaurant. It was supposedly named after a regular customer, a Mrs. LeGrand Benedict.

Ingredients

  • 1/2 cup butter
  • 2 egg yolks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup boiling water
  • dash salt
  • dash ground cayenne pepper
  • 3 tomatoes, ends removed and halved
  • 12 thin slices cooked ham or Canadian bacon
  • 6 eggs
  • 6 English muffins, split, toasted, and buttered

Steps to Make It

  1. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, whisking constantly until the butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

  2. Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

  3. While the ham is under the broiler, pour about 3 inches of water into a large skillet. Add  2 teaspoons of white vinegar; bring the water to the boiling point.

  4. Break the eggs, one at a time, into a cup. Carefully slip the eggs into the water.

  5. Simmer the eggs over low heat, while basting with the water, for 3 to 4 minutes or until set and the yolks are done as desired. Remove with slotted spoon; drain. 

  6. On warm serving plates, place toasted English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.

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