Classic Eggs Benedict is the ultimate brunch comfort food. Toasty English muffins, topped with crispy ham, delicate eggs, and a luxurious hollandaise sauce is like heaven on a plate. Oddly, it's one dish that I consume on a regular basis, but don't know how to make! I've decided to change that by experimenting with some recipes. Once I have mastered the beginner version, I will move onto the more challenging expert recipe. To learn how to make Eggs Benedict,
1/4 cup plain nonfat yogurt
1/4 cup mayonnaise
1 tsp. yellow mustard
2 English muffins, split, toasted
12 slices thinly sliced smoked ham, warmed
4 large eggs
- Fill a large skillet with 1 inch of water; bring to boil. Reduce heat to keep water gently simmering.
- Break eggs, 1 at a time, into a cup. Holding cup close to water's surface, gently slip eggs into water. Cover and cook 5 min. or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs from skillet with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
- Meanwhile, make the sauce. Mix the yogurt, mayo and mustard in small saucepan.
- Cook on low heat 5 minutes or until heated through, stirring constantly.
- Top each muffin half with 3 ham slices, 1 egg and 1 heaping tablespoon of the sauce.
For the hollandaise sauce:
4 egg yolks
2 Tbs. lemon and lime juice
1 Tbs. water
1/8 tsp. salt
2 pinches of freshly ground white pepper
Pinch of cayenne pepper
16 Tbs. (2 sticks) unsalted butter, melted and cooled slightly
4 English muffins, split
3 Tbs. softened unsalted butter
8 slices baked ham, each 1/4 inch thick and cut to fit English muffins or crumpets
- Preheat a broiler.
- To make the sauce: in a small, heavy saucepan over low heat, whisk the egg yolks, lemon and lime juice and water constantly until the mixture begins to thicken and continue whisking for about 1 minute more, but remove the pan from the heat as soon as the mixture thickens.
- Transfer the mixture to a blender, add the salt, white pepper and cayenne pepper and blend until smooth. Let cool for 1 minute.
- With the motor running, slowly pour in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Transfer the sauce to a saucepan and keep warm over very low heat.
- Lightly spread the cut sides of each muffin with 1 tsp. of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins with aluminum foil and keep warm in the oven.
- Meanwhile, in a small sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the ham and cook until golden, about 2 minutes per side. Keep warm.
- Fill an egg-poaching pan or muffin tin with 1/2 inch water, set the pan over medium heat and bring to a simmer.
- Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.
- Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with a slice of ham, an egg and some of the sauce. Serve immediately.