Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch, Main Course
Servings 2


  • 2 english muffins
  • 4 slices of ham
  • 4 eggs
  • 1 tablespoon white vinegar
  • chives and paprika for garnish

Hollandaise Sauce

  • 6 tablespoons butter
  • 3 egg yolks
  • 1 tablespoon whole milk
  • ¼ cup boiling water
  • juice of ½ a lemon on to taste
  • pinch of cayenne pepper


Hollandaise Sauce

  • Microwave butter on low until completely melted. Do not let it boil.
  • Add yolks to milk and butter using a hand blender making sure the mixture is fluffy combined.
  • Slowly add the boiling water into the egg yolk mixture while blending.
  • Add lemon juice, cayenne pepper and salt. Continue blending.

Poached Eggs

  • Add 2” of water to large pot, then add white vinegar. Bring to boiling point. Meanwhile crack eggs into 4 cups or ramekins
  • Turn down heat on water till the water is still but bubbles are still at the bottom. Carefully put each egg into the hot water one at a time.
  • Cook eggs until they are cooked to your liking. The white should be firm.
  • When eggs are done, remove with a slotted spoon, one egg at a time onto paper towels to soak off water. Serve eggs on toast

Eggs Benedict

  • Toast english muffins until lightly browned
  • Heat ham by dipping into the hot water you used for poaching eggs.
  • Top each english muffin with a slice of warmed ham.
  • Place a poached egg on ham.
  • Spoon equal amounts of Hollandaise Sauce over each egg
  • Garnish the top with chives and paprika. (I add asparagus, avocado, tomatoes or other vegetables to add color to my plate)
  • Serve immediately
Keyword Afternoon Tea, Tea Time


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