Eggs Benedict

Name: Eggs Benedict
Total time: 30 min
Yield: For Two
Ingredients: 4 eggs; 2 English muffins; 4 slices ham or bacon; 120 g butter; 1 lemon

Eggs Benedict is the brunch showstopper of poached eggs and ham on a toasted muffin, crowned with silky hollandaise. It looks fancy but is very achievable at home once you learn the two key techniques. A runny yolk breaking into the buttery sauce is pure weekend luxury.

American High-Protein Stovetop Breakfast Eggs

⏱ 30 min
📊 medium
🍽 For Two

Ingredients

4 eggs
2 English muffins
4 slices ham or bacon
120 g butter
1 lemon

Instructions

Make the hollandaise: blend egg yolks with lemon juice, then slowly stream in melted hot butter until thick and glossy.
Bring a pot of water with a splash of vinegar to a gentle simmer.
Swirl the water into a vortex and slip in each egg, poaching for about 3 minutes until the white is set and the yolk soft.

Toast the split muffins and warm the ham or crisp the bacon.
Place a slice of ham on each muffin half and top with a poached egg.
Spoon the warm hollandaise generously over the top.
Finish with a little black pepper and chives and serve at once.

💡 Chef's tip

Add a splash of vinegar to the poaching water and swirl it into a gentle vortex before slipping in the egg, which helps the white wrap neatly around the yolk.

Blending the hollandaise instead of whisking it by hand makes it nearly foolproof and ready in under a minute, with far less risk of the sauce splitting.