Eggs Benedict Recipe
Nick @ DudeFoods.com
Sure, Eggs Benedict is great on its own, but when you swap out the Canadian bacon for ham it's even better!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
- 12 ounces Bayonne ham sliced
- 2 English muffins
- 4 eggs plus 3 egg yolks
- 2 teaspoons white vinegar
- 1 teaspoon salt
- 8 tablespoons butter melted
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1/8 cup chives diced
- 1 tablespoon paprika
Toast English muffins.
Heat 2 inches of water in a pan and add 1 teaspoon salt and 2 teaspoons white vinegar. Crack your eggs into small bowls, slowly pour your eggs into the water, cover the pan, turn off heat, let sit for 5 minutes and then remove poached eggs with a slotted spoon.
For the hollandaise whisk 3 egg yolks and combine with milk and lemon juice in a pan over medium heat slowly adding 8 tablespoons of melted butter. Whisk until thickened.
Assemble your Eggs Benedict by topping each English muffin with 3 ounces of Bayonne Ham, a poached egg and hollandaise sauce. Top with paprika and diced chives.