Name: Eggs Benedict with Hollandaise Sauce, Ham, Bacon, or Smoked Salmon Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large egg yolks (55-60g / 2 oz each); 1/4 tsp cayenne pepper (or white pepper); 1/4 tsp salt; 1 1/2 tbsp lemon juice, plus more to taste; 1 1/2 tbsp water, plus more as needed; 175g / 1 1/2 sticks unsalted butter, cut into 1.5 cm / 1/2″ cubes; 8 large eggs, fridge cold; 8 slices bacon (streaky, Canadian style or other); 200g / 7oz shaved or sliced ham (16 slices, 2 slices per muffin half); 250g / 8oz smoked salmon slices, at room temperature; 4 English muffins, split (or 8 slices other bread, or 4 brioche or other rolls); 1 tbsp chopped chives; 1 tbsp chopped parsley

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Introduction

Eggs Benedict is a classic brunch favorite, featuring perfectly poached eggs atop savory ham or smoked salmon and toasted English muffins, all generously drizzled with rich hollandaise sauce. This elegant dish is surprisingly simple to prepare at home and sure to impress your guests.

The image shows a white plate with a breakfast dish made of an English muffin split in half, toasted light brown, forming the bottom layers. On top of the muffin is a layer of bright orange smoked salmon slices. Above the salmon is a perfectly poached white egg with smooth texture, covered generously by a creamy pale yellow hollandaise sauce that drips down the sides. The sauce is sprinkled with small chopped green chives. To the side of the muffin and salmon are green leafy lettuce and lemon wedges with yellow rind and juicy interior. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg yolks (from large eggs, 55-60g / 2 oz each)
1/4 tsp cayenne pepper (or white pepper)

1/4 tsp salt
1 1/2 tbsp lemon juice, plus more to taste

1 1/2 tbsp water, plus more as needed
175g (1 1/2 sticks) unsalted butter, cut into 1.5 cm / 1/2″ cubes

8 large eggs, fridge cold
8 slices bacon (streaky, Canadian or other)
200g (7oz) shaved or sliced ham (16 slices, 2 per muffin half)

250g (8oz) smoked salmon slices, at room temperature
4 English muffins, split (or 8 slices other bread, or 4 brioche or other rolls)
1 tbsp each chives and parsley, roughly chopped (for garnish)

Instructions

Step 1: Preheat your oven to 50°C (120°F). Cook the bacon in a little oil or butter to your liking. Transfer the cooked bacon to a small baking pan, cover with foil, and place it in the oven to keep warm.
Step 2: If using ham, cover it and place it in the oven to warm slightly. Lightly toast the English muffins and keep them warm on a rack placed on a tray.
Step 3: For the hollandaise sauce, place the egg yolks in a tall, narrow jug that fits your blender stick fully to the base. Add water, lemon juice, cayenne pepper, and salt. Blitz briefly to combine.

Step 4: Melt the butter in a heatproof jug until hot, being careful if using a microwave. Let it stand for 15 seconds until the milky white solids settle at the bottom. With the blender on high, slowly pour the hot butter in a thin stream into the eggs over about 45 seconds, leaving behind most of the milky solids. The sauce should become thick, creamy, and pale yellow. Blitz for another 10 seconds, moving the stick up and down.
Step 5: If the hollandaise is too thick, mix in warm tap water one teaspoon at a time until it is thick yet pourable. Transfer the sauce to a bowl, cover, and keep warm. It will stay warm for about 15 minutes but can also be served at room temperature as it will heat slightly when in contact with the hot eggs.
Step 6: To poach the eggs, crack each egg into a small strainer set over a bowl. Let sit for 30 seconds, gently shaking to strain watery whites, then transfer each egg to separate teacups.

Step 7: Fill a large pot with 7.5 cm (3″) of water and bring to a boil over high heat. Reduce heat so there are tiny bubbles on the base but no large bubbles breaking the surface.
Step 8: Submerge a teacup into the water and gently roll the egg out onto the base of the pot to minimize drop distance for a neat shape. Repeat quickly for all eggs, taking no longer than 15 seconds total.
Step 9: About 20 seconds after the first egg goes in, use a slotted spoon and a regular spoon to gently turn the eggs upside down. Start with the first egg and end with the last.

Step 10: Poach the eggs for 1 1/2 minutes total, turning again after 1 minute. Use a slotted spoon to lift one out and check that whites are soft but set, yolks still runny.
Step 11: Transfer poached eggs to paper towels to drain and dry on top for about 15 seconds, but do not leave too long to prevent sticking.
Step 12: To assemble, place two English muffin halves on each plate. Layer with ham, bacon, or smoked salmon, then top with poached eggs. Spoon over hollandaise sauce and sprinkle with chopped parsley and chives. Serve immediately.

Tips & Variations

Use smoked salmon for a lighter, richer flavor, or stick with traditional ham and crispy bacon for a classic touch.
To keep hollandaise warm longer, place the bowl over gently simmering water, stirring occasionally.
Try brioche or other soft rolls instead of English muffins for a different texture.

If hollandaise splits, whisk in a teaspoon of warm water to bring it back together.

Storage

It’s best to prepare eggs Benedict fresh, but you can make the hollandaise sauce ahead and keep it warm for up to 15 minutes. Store any leftover hollandaise in an airtight container in the refrigerator for up to 2 days and gently rewarm over low heat while stirring. Poached eggs and assembled dishes do not store well and are best eaten immediately.

How to Serve

The dish shows two light brown English muffin halves stacked on top of each other as the base. On the muffins, there are several bright orange slices of smoked salmon, layered thickly. Above the salmon rests a soft white poached egg, smooth and slightly glossy. Creamy pale yellow hollandaise sauce is draped over the egg, dripping down the sides, topped with small chopped green chives. On the side, fresh green leafy lettuce and wedges of lemon with yellow rind add color, all placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks for hollandaise?

Traditional hollandaise uses egg yolks only for a rich, creamy texture. Using whole eggs will change the sauce consistency and flavor, making it thinner and less stable.

How can I make sure my poached eggs come out perfectly?

Use very fresh eggs, strain out watery whites, and gently slide them into water with small bubbles but no vigorous boil. Turning the eggs halfway ensures even cooking and a neat shape.