Eggs Benedict and Easy Hollandaise Sauce
This recipe guides you through creating a classic Eggs Benedict, featuring perfectly poached eggs, crispy roasted prosciutto, and toasted English muffins, all generously topped with a smooth, easy-to-make Hollandaise sauce and fresh chives. It's an elegant and satisfying dish, perfect for a decadent brunch.
Equipment
- 1 Large Saute Pan For poaching eggs
- 1 Sheet Pan For roasting prosciutto
- 4 Small Individual Bowls For cracking eggs
- 1 Slotted Spoon For retrieving poached eggs
- 1 Whisk For making Hollandaise sauce
Ingredients
Main
- 4 extra-large eggs at room temperature
- 2 thin slices of prosciutto
- 2 English muffins sliced in half and toasted
- Easy Hollandaise Sauce recipe follows
- Minced fresh chives for serving
- 2 extra-large egg yolks at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons 3/4 stick unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
Notes
1. For perfect poached eggs, ensure your eggs are at room temperature. A gentle simmer, not a rolling boil, is crucial for tender whites and runny yolks. Do not overcrowd the pan; cook in batches if necessary.2. Roasting the prosciutto adds a wonderful crisp texture and salty depth that elevates the dish significantly. Ensure it's fully crispy, but not burnt.3. When making the Hollandaise, temperature control is paramount. Whisk constantly, and if using a traditional method over heat, keep the bowl just off the heat to prevent scrambling the yolks. Serve immediately for optimal texture and temperature.