This method for Foolproof Eggs Benedict is almost TOO easy. No one will ever know your secret and they will think you are a culinary master!
There is no need to be afraid of making eggs benedict! People are often intimidated by making eggs benedict, and for good reason! Poaching eggs and making hollandaise sauce is hard…. but not in this recipe! I use the method created by America’s Test Kitchen. It is sooo much easier, you really can’t mess it up, and it still tastes every bit as good as doing it the hard way. No one will ever know your secret and they will think you are a culinary master!
- 3 English Muffins split in half (I used whole wheat)
- 6 Slices Ham or Canadian Bacon
- 6 Large Eggs
- 2 Tbsp White Vinegar
- 3 Large Egg Yolks
- 1 Tbsp Fresh Lemon Juice
- 2 sticks Unsalted Butter melted and warm
- Fill a 12” lidded skillet nearly to the rim with water. Add the vinegar and 1 teaspoon salt and bring to a boil over high heat. Crack the eggs into coffee mugs, 2 per cup.
- Reduce the water to a simmer. Lower the rims of the mugs into the water and gently tip the eggs into the skillet simultaneously. (see pic below)
- Remove the skillet from heat, cover, and poach the eggs for 5 to 6 minutes.
- Cook the ham or Canadian bacon in a 12” nonstick skillet over medium heat until well-browned on both sides.
- Toast the english muffins.
- Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
- With the blender running, very slowly drizzle in the warm butter. Salt and pepper to taste.
- Arrange the English muffins on individual plates and top with ham.
- Gently remove eggs from water with a slotted spoon and add one poached egg to each english muffin. Season with salt and pepper.
- Pour the Hollandaise sauce over the eggs and garnish with chives, parsley, or basil.
You should actually get the cup down closer to the water than this when pouring your eggs in. I was trying to pour and take the picture at the same time, but you get the idea. They still turned out great.