Ingredients
For the Hollandaise Sauce
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 125 g unsalted butter, melted and warm
- ½ tsp Dijon mustard (optional, for added depth)
- Pinch of sea salt
- Pinch of cayenne pepper or paprika
For the Eggs Benedict
- 2 English muffins, split in half
- 4 slices smoked ham or Canadian bacon
- 4 large eggs
- 1 tbsp white vinegar
- Butter, for toasting the muffins
- Fresh chives, finely chopped
- Freshly cracked black pepper
Method
Step 1 – Make the Hollandaise
Fill a small saucepan with a few centimetres of water and bring it to a gentle simmer.
Place the egg yolks and lemon juice in a heatproof bowl that fits over the saucepan without touching the water.
Whisk continuously for about 2–3 minutes until the mixture becomes pale and slightly thickened.
Slowly drizzle in the warm melted butter while whisking constantly. The sauce should become smooth, glossy, and thick enough to coat the back of a spoon.
Whisk in the Dijon mustard (if using), salt, and cayenne pepper.
Remove from the heat and keep warm.
Chef's Tip: If the sauce becomes too thick, whisk in a teaspoon of warm water until it reaches a silky consistency.
Step 2 – Toast the Muffins
Lightly butter each English muffin half.
Toast until golden brown and crisp around the edges.
Step 3 – Warm the Ham
Heat a frying pan over medium heat.
Cook the smoked ham or Canadian bacon for 1–2 minutes per side until lightly browned and warmed through.
Step 4 – Poach the Eggs
Bring a saucepan of water to a gentle simmer.
Add the white vinegar.
Crack each egg into a small bowl.
Using a spoon, create a gentle whirlpool in the water and carefully slide in one egg at a time.
Cook for 3–4 minutes for a runny yolk or 5 minutes for a firmer centre.
Lift the eggs out with a slotted spoon and gently drain on paper towel.
Step 5 – Assemble
Place two toasted English muffin halves on each plate.
Top each half with a slice of warm ham.
Place a poached egg on top.
Generously spoon over the warm hollandaise sauce.
Finish with chopped chives, freshly cracked black pepper, and a light sprinkle of paprika.
Serving Suggestions
Serve with:
- Crispy roasted breakfast potatoes
- Fresh fruit salad
- Grilled asparagus
- Sautéed spinach
- Freshly squeezed orange juice or a cappuccino