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With luscious poached eggs perched on a bed of creamy avocado, savory ham, and crusty English muffins before being blanketed in a silky smooth hollandaise sauce, these Eggs Benedict are the perfect idea for a lazy Sunday brunch.

Recipe

I like my breakfasts savory, rather than sweet. Eating a syrup-drenched pancake for my first meal just doesn’t have the same appeal as a plate of bacon and eggs, or a proper English fry up. But even amongst the plethora of savory Western breakfast choices, this Eggs Benedict recipe is my very favorite. (I have lots of creative breakfast ideas, sweet and savory, here).

When prepared properly, each dreamy bite is like noshing on a small mouthful of heaven. From the moment you sink a fork into the poached egg, and the pastel hues give way to the luscious orange egg yolk, to the final swipe of crusty English muffin through a pool of hollandaise, Eggs Benedict provides a parade of colors, flavors, textures and tastes that are a literal feast for your senses. Before you know it, you’re staring down at an empty white dish with a few golden streaks of yolk, punctuated by a scattering of crumbs.

Although it's not difficult to make, pulling off the perfect Eggs Benedict requires does require some precision and attention to detail, which why I'm including links to separate instructions so I can give each piece its due explanation.

Making the best Eggs Benedict is easy with this step-by-step recipe.

First, check out my tutorial on poaching the perfect egg. Next comes the Hollandaise sauce, which is often the most daunting component. Luckily, I have a Hollandaise sauce recipe that updates the classic method with modern tools and ingredients to make it easy and fool-proof.

After conquering the poached fresh eggs and the hollandaise sauce, the rest may seem like a piece of cake, but each component requires the same care and attention. The English muffin should be separated with the tines of a fork rather than sliced with a knife. This forms a craggy surface on each muffin half that allows it to take color and crisp at its peaks while remaining soft and chewy in the valleys.

For the protein, I like to use a thick cut ham(though slices of Canadian bacon will also work), which I gently simmer for a few seconds in the water used to poach the eggs. This not only avoids dirtying another pan, but it also keeps the ham tender and moist. Finally, I like to add a layer of avocado in my Eggs Benedict, which creates a beautiful contrast of color while complimenting the creamy yolk and hollandaise sauce.

The best Eggs Bendict recipe ever with ham, avocado a poached egg and Hollandaise. The perfect idea for a brunch party.

The most important part of making Eggs Benedict is the timing. In an ideal world, all the components should be done right around the same time. I usually put a pot of water on while I get all of the components prepped (bread toasted, avocado sliced, hollandaise ingredients ready, etc.). Then, as soon as I lower the eggs into the water, I make the hollandaise sauce. The eggs should be done around the same time as the sauce. The only piece left is to heat the ham, which can be done as you assemble. If you need to, you can make the hollandaise sauce first and then keep it warm by setting the saucepan in a bowl of warm water.

More Breakfast and Brunch Ideas

Onsen Tamago(Japanese Hot Spring Egg)
Tosilog(Filipino Breakfast)
Corn Potage
Tocino(Filipino Bacon)
Pain Perdu(French Toast)
Egg in a Biscuit
How to Scramble an Egg
Okonomiyaki(Savory Japanese Pancake)

📖 Recipe

How to make a perfect Eggs Benedict, with ham, avocado and a poached egg slathered with a citrusy Hollandaise sauce.

Best Eggs Benedict

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Prep Time 20

Cook Time 10

Total Time 30

Yield people

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Ingredients

1 batch perfect Hollandaise sauce
2 English muffins
4 slices thick-cut ham
4 large eggs
1 avocado sliced thin
chives for garnish

Instructions

Make a batch of Perfect Hollandaise Sauce.
Poach the eggs.
Poke the tines of a fork into the sides of the English muffins, working your way all the way around the muffin to split them in half. Toast until lightly browned.
Heat the ham by briefly dipping it in the hot water you used to poach your eggs.
To assemble your Eggs Benedict, top a slice of toasted English muffin with a slice of warmed ham.
Fan out some avocado on top of the ham.
Top with a poached egg.
Finish your Eggs Benedict by pouring a generous blanket of Hollandaise sauce over each egg. Sprinkle with chives and serve immediately.

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Nutrition Facts

Calories • 557kcalCarbohydrates • 35gProtein • 29gFat • 33gSaturated Fat • 8gCholesterol • 362mgSodium • 1063mgPotassium • 843mgFiber • 8gVitamin A • 620IUVitamin C • 10.1mgCalcium • 91mgIron • 3.1mg

Comments

5 from 1 vote (1 rating without comment)