Eggs Benedict: The Star of the Brunch Table

Creamy, delicious Eggs Benny is a decadent brunch menu must-have, and making eggs Benedict at home is way easier than you might think! Watch Jamie Oliver’s How to Make Perfect Poached Eggs – 3 Ways for great visuals.

Brunch-Worthy Eggs Benedict

Serves 4

Ingredients

For Poached Eggs
1 tablespoon white distilled vinegar, optional
Kosher salt
8 large eggs

For English Muffins and Canadian Bacon or Ham Steaks
4 English muffins
2 tablespoons unsalted butter
8 slices Canadian bacon or ham steak

For Hollandaise
1 ½ sticks (3/4 cup) unsalted butter
3 large eggs, yolks only
1 ½ teaspoons fresh lemon juice, plus more to taste
¼ teaspoon cayenne, plus more to taste
Kosher salt
Freshly ground black pepper

For Assembling
2 tablespoons chopped parsley
Salt
Freshly ground black pepper

Directions

For Poached Eggs
Add about 3 inches of water into a medium-size saucepan. Add vinegar, if using, and season the water with salt. Bring water to just a simmer. Using a long spoon, stir the water in a clockwise or counter-clockwise motion rapidly until it’s swirling. Remove the spoon from the saucepan and while the water is still swirling, carefully crack an egg into the saucepan. The swirling water will force the egg white to wrap around the yolk. You can check the egg for doneness after about 4 minutes. Lift the egg out of the water using a slotted spoon; feel the white of the egg for firmness. The yolk portion of the egg should feel like a springy mozzarella when touched gently with your fingertip. If the egg is not poached completely, slip it back into the water for another 1-3 minutes. When the eggs are poached, carefully set them on a plate and keep them warm in a 200ºF oven until it’s time to assemble the Eggs Benny. Note: If you feel comfortable with the poaching process, you can poach up to four eggs at a time.

For English Muffins and Canadian Bacon or Ham Steaks
Split the English muffins and toast until nicely browned and crunchy, then butter.

While the English muffins are toasting, cook the Canadian bacon or ham steak slices in a skillet over medium-high heat; cook until the edges are crisp and both sides are browned.

For Hollandaise
Set a small saucepan over medium heat. Add the butter to saucepan and melt until it just begins to foam. Pour egg yolks and 2 teaspoons water into a blender. Working slowly, with blender running, pour the melted, hot butter into the blender until it’s incorporated. Note: if the mixture gets too thick, add ½ teaspoon of water. Add the 1 ½ teaspoons lemon juice and ¼ teaspoon cayenne to the blender; blend. Season hollandaise with salt and pepper and adjust seasonings if desired. Pour the hollandaise into a bowl.

For Assembling
Place two buttered English muffin halves on four plates. Top each muffin half with a slice of Canadian bacon or ham steak. Top the Canadian bacon or ham steak slices with a poached egg. Spoon hollandaise over the poached eggs. Sprinkle the Eggs Benny with chopped parsley, then season with salt, and pepper.