Eggs Benedict

Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: United States
Ingredients: 4 English muffins, split; 8 slices of ham or back bacon; 8 very fresh large eggs; 1 tbsp white wine vinegar, for the poaching water; 1 batch hollandaise sauce, warm; 1 tbsp butter, for the muffins; to garnish chives or paprika

United States

Eggs Benedict is usually traced to New York in the late 1800s, with Delmonico's and the Waldorf Hotel both claiming the dish. Variations include Eggs Florentine with spinach and Eggs Royale with smoked salmon.

Toasted English muffin halves topped with ham, a soft poached egg and a blanket of warm hollandaise. The great American brunch classic, and worth the small amount of fuss.

Authentic United States Eggs Benedict recipe

Prep

15 mins

Cook

15 mins

Difficulty

Medium

Calories

520 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

4English muffins, split

8slices of ham or back bacon

8very fresh large eggs

1 tbspwhite wine vinegar, for the poaching water

1 batchhollandaise sauce, warm

1 tbspbutter, for the muffins

to garnishchives or paprika

Method

Make the hollandaise first and keep it warm in a bowl set over a pan of hot water, off the heat.

Bring a wide pan of water to a gentle simmer and add the vinegar. Warm the ham in a frying pan if you like.

Toast the muffin halves until golden and spread them with butter. Lay a slice of ham on each half.

Stir the simmering water to make a gentle whirlpool, crack in an egg and poach for 3 minutes until the white is set and the yolk is still soft. Lift out with a slotted spoon and drain on kitchen paper. Poach the eggs in batches of two or three.

Set a poached egg on each muffin half, spoon over the hollandaise and finish with chives or a pinch of paprika. Serve straight away.

Chef's Tip

Crack each egg into a cup first and slide it into the water. Use the freshest eggs you can find, as their whites hold together far better.

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