Eggs benedict are great. They are one of those things we all like. The recipe consists of a base of english muffins, ham, a poached egg on top, and hollandaise sauce. This recipe is the base, If you want to add some more things you can do it. You could add maybe some arugula, tomatoe, avocado, or even smoked salmon. You can add what you like.Jump to Recipe
I think we all have tried or at least heard about these eggs. They´re so famous that there are several versions of how the recipe originated, 4 to be exact, some even go back to the 20th century and one of them to the 19th century. They are perfect for a brunch or breakfast, with some orange juice and maybe something sweet for a sort of dessert afterwards, like our classic hot cakes.
The beauty of this recipe is for the egg yolks to be runny when cutting them open, that´s why we put 3 minutes to cook them in our recipe, but you can cook the eggs for longer so that the egg yolk´s not runny.
When we make eggs benedict we like making them from scratch. For example, we like making the english muffins ourselves and also the hollandaise sauce, instead of buying them. But if you prefer to buy these things already made is totally fine. But if you want to make them yourself here you have our english muffins and hollandaise sauce recipe.
In this recipe the best thing would be to use canadian type ham, but we don’t always find it, to we use york ham instead, and it tastes just fine.
On top of it all, we sprinkle some ground cayenne pepper on top, just a bit. This tastes great!
If you like this recipe, you have to go see our quiche.
- 2 eggs
- 1 tsp white vinegar
In a medium pot to medium-high heat, pour enough amount of water, the vinager, and some salt, and let it boil slowly.
Crack the eggs and place each one in separate small bowls.
Once the water is boiling, carefully pour one egg in it and let it cook for 3 minutes (the egg yolk must be runny when cutting the egg).
Carefully take it out of the water and place it on a plate with some kitchen paper.
Repeat this same step with the second egg. Set them aside until needed.
Spread some butter on the english muffin halves, and toast them on a pan to medium heat until they turn golden brown.
On the same pan, add some more butter and cook the ham on both sides.
To serve, place on a plate one of the toasted english muffin halves and the ham on top. Then place the poached egg and pour enough hollandaise sauce over it.
Decorate with some ground paprika if you wish.