Easy Eggs Benedict

Easy Eggs Benedict

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This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very easy to make hollandaise sauce. It’s so good.

This easy version of the classic hollandaise sauce is made in a blender and will leave you wondering why you never tried it before now. If you’re like me, I was intimidated to make this traditional sauce. But you needn’t be. Not only is this recipe easy, it’s quick, too.

Creamy Poached Eggs - Hollandaise Sauce - Steak Ham - English Muffins

Hollandaise sauce is simply an emulsion of egg yolk, melted butter, and lemon juice. And because we’re using a blender, you won’t have to worry about whisking the sauce too much or too little. I’ve made this recipe a handful of times, and it always turns out great. What’s more, you can use this sauce on other dishes such as steamed broccoli, asparagus, or on salmon. Want to spice it up a bit? Add in a little Dijon mustard. So good.

 

Ingredients for Easy Eggs Benedict

  • ham steak (or Canadian bacon)
  • English muffins
  • butter
  • large eggs
  • water and cider vinegar for poaching

Hollandaise Sauce

  • salted butter
  • egg yolks
  • lemon juice
  • Louisiana hot sauce or cayenne red pepper
  • Dijon mustard (for extra jazz, optional)
  • kosher salt
  • freshly ground black pepper
  • capers

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 300 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Cook the Ham

When making Eggs Benedict, I like to prepare the ham and English muffins first and then keep warm in an oven while I finish the hollandaise sauce and poached eggs. Timing is key, as you want both your sauce and eggs to be warm when they are served.

Cook thick slices of ham in a hot skillet, browning on both sides.

If you’d prefer to use Canadian bacon,  feel free to do so. My husband likes the thick ham, but I’ve made this dish with both and they are both delicious.

Recipe for Sourdough English Muffins

Next, toast the English muffins. Then butter the slices. Generously. Place the English muffins and the cooked ham in the oven to keep warm. See my recipe for Sourdough English Muffins Here.

To save time and dishes, use an oven-safe skillet so you can quickly slip the skillet into the oven to keep the ham and muffins warm.

 

Prepare Ingredients for Sauce

Carefully separate the egg whites from the yolks. Place the egg yolks in a blender.

Be sure to save the egg whites for use later. See my recipes that use Egg Whites Here. 

Slice and juice half of a lemon. You’ll need 2-3 teaspoons for the sauce. Add 2 teaspoons lemon juice to the egg yolks to begin.

In a small saucepan on medium heat, melt the butter and allow it to heat for 40-60 seconds, just until the butter sizzles at the edge of the pan. Remove from heat.

 

Blend the Sauce

Place Egg Yolks, Lemon Juice, and Hot Sauce in Blender

Add Louisiana hot sauce or cayenne red pepper to the egg yolks. Or for even more flavor sensation, add in some Dijon mustard. Blend the egg yolk mixture at a medium speed for 20-30 seconds, until the yolks turn a light yellow color.

Lower the blender speed and begin slowly drizzling the hot butter into the egg yolks. If possible, you’ll want to use the lowest speed setting on your blender for this. Continue to blend until all the butter has been incorporated and the mixture has emulsified.

Turn off the blender and taste. Add more lemon juice, hot sauce, or kosher salt to suit your tastes.

I always use salted butter, unless otherwise indicated on this blog. So, if you are using unsalted butter, you’ll want to add in 1/2 teaspoon salt. 

Place Hollandaise Sauce in Creamer or Gravy Boat to Serve

Pour sauce into a dish with a spout and keep warm until ready to serve. I like to use a creamer dish or a gravy boat for this sauce. This will make approximately 1 cup of sauce.

**While risks are low, consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness.

 

Poach the Eggs

Fill a medium saucepan half full with water. Bring water to a simmering boil, adjusting temperature as needed to maintain a light boil. If you don’t have fresh eggs, it is recommended that you add vinegar to the water, to help keep the eggs from scattering into a horrible mess.

Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the water. Repeat with remaining eggs. Allow to cook for 4-6 minutes, until you have the consistency of yolk that you desire. Once eggs float to the top, I like to turn them once with a wooden spoon.

Remove from water with a slotted spoon and allow to drain on a paper towel.

 

Assemble the Eggs Benedict

To serve Eggs Benedict, remove the ham and English muffins from the warming oven. Place two muffins on each plate, and top with thick slices of ham.

Serving Eggs Benedict with Capers on Mildred Plates, by Mt. Clemens Pottery

Next add a poached egg to each slice of ham. Top with a generous spoonful of hollandaise sauce. Season with kosher salt and freshly ground black pepper and garnish with capers.

Serving Eggs Benedict with Steamed Asparagus

If desired, you may also serve steamed asparagus with the Eggs Benedict and spoon sauce over the asparagus as well. This recipe will serve 4 people.

Browse more Breakfast Ideas Here. See my recipe for Sourdough English Muffins Here.  View Egg Recipes Here.

 

Recipe for Easy Eggs Benedict

Easy Eggs Benedict

This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very easy to make hollandaise sauce. It’s so good.
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: Capers, Ham, Hollandaise Sauce, Poached Eggs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Equipment

Cuisinart Toaster
Kitchen Utensil Set
Mauviel Copper Pans
KitchenAid Blender

Ingredients

  • 8 slices thick ham or Canadian bacon
  • 4 ea. English muffins sliced
  • 3 tablespoons butter
  • 8 large eggs fresh, if possible
  • water enough to fill half of saucepan
  • 1 tablespoon cider vinegar

Hollandaise Sauce

Instructions

  • Preheat oven to 300 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
  • When making Eggs Benedict, I like to prepare the ham and English muffins first and then keep them warm in an oven while I finish the hollandaise sauce and poached eggs. Timing is key, as you want both your sauce and eggs to be warm when they are served.

Cook the Ham

  • Cook thick slices of ham in a hot skillet, browning on both sides.
    If you'd prefer to use Canadian bacon,  feel free to do so.
  • Next, toast the English muffins. Then butter the slices. Generously. Place the English muffins and the cooked ham in the oven to keep warm.
    To save time and dishes, use an oven-safe skillet so you can quickly slip the skillet into the oven to keep the ham and muffins warm.

Prepare Ingredients for Sauce

  • Carefully separate the egg whites from the yolks. Place the egg yolks in a blender.
    Be sure to save the egg whites for use later.
  • Slice and juice half of a lemon. You'll need 2-3 teaspoons for the sauce. Add 2 teaspoons lemon juice to the egg yolks to begin, and you can add more later, if desired.
  • In a small saucepan on medium heat, melt the butter and allow it to heat for 40-60 seconds, just until the butter sizzles at the edge of the pan. Remove from heat.

Blend the Sauce

  • Add Louisiana hot sauce or cayenne red pepper to the egg yolks and lemon juice. Or for even more flavor sensation, add in some Dijon mustard.
  • Blend the egg yolk mixture at a medium speed for 20-30 seconds, until the yolks turn a light yellow color.
  • Lower the blender speed and begin slowly drizzling the hot butter into the egg yolks. If possible, you'll want to use the lowest speed setting on your blender for this. Continue to blend until all the butter has been incorporated and the mixture has emulsified.
  • Turn off the blender and taste. Add more lemon juice, hot sauce, or kosher salt to suit your tastes.
    I always use salted butter, unless otherwise indicated on this blog. So, if you are using unsalted butter, you'll want to add in 1/2 teaspoon salt.
  • Pour sauce into a dish with a spout and keep warm until ready to serve. I like to use a creamer dish or a gravy boat for this sauce. This will make approximately 1 cup of sauce.

Poach the Eggs

  • Fill a medium to large saucepan half full with water. Bring water to a simmering boil, adjusting temperature as needed to maintain a light boil.
    If you don't have fresh eggs, it is recommended that you add vinegar to the water, to help keep the eggs from scattering into a horrible mess.
  • Crack eggs, one-at-a-time, into a small bowl and carefully slip egg into the simmering water. Repeat with remaining eggs. Allow to cook for 3-5 minutes, until you have the consistency of yolk that you desire. Once eggs float to the top, I like to turn them once with a wooden spoon.
  • Remove from water with a slotted spoon and allow to drain on a paper towel.

Assemble the Eggs Benedict

  • To serve Eggs Benedict, remove the ham and English muffins from the warming oven. Place two muffins on each plate, and top with thick slices of ham.
  • Next, add a poached egg to each slice of ham. Top with a generous spoonful of hollandaise sauce. Season with kosher salt and freshly ground black pepper and garnish with capers.
  • If desired, you may also serve steamed asparagus with the Eggs Benedict and spoon sauce over the asparagus as well. This recipe will serve 4 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
**While risks are low, consumption of raw or undercooked eggs, shellfish, or meat may increase the risk of foodborne illness.

Nutrition

Calories: 608kcal | Carbohydrates: 2g | Protein: 37g | Fat: 49g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 645mg | Sodium: 2569mg | Potassium: 544mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1703IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 3mg
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