Eggs Benedict

35 mins cooking time
Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.
Eggs Benedict Eggs Benedict

Eggs Benedict

  • 35 mins cooking time
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Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.
Cook, step forth, with Lurpak in hand, and savour the classic brunch favourite, Eggs Benedict. Where silky Hollandaise sauce and savoury ham come together on a warm, toasted English muffin – crowned with a perfectly poached egg, of course. Our easy recipe makes it simple to enjoy this luxurious dish at home, serving it for a relaxed weekend breakfast or a special brunch.

Method

1
Melt butter in a saucepan over low heat. Once melted, pour off the yellow layer into a clean container and keep warm. Discard the opaque layer at the bottom.
2
Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
3
Whisk egg yolks in the bowl until they are pale and thick. Gradually whisk in the melted butter until the mixture is smooth and thickens. Season with lemon juice to taste and keep warm.
TIP
A consistent medium temperature is essential for a smooth Hollandaise sauce, as too much heat will make the sauce separate. If the sauce thickens or starts curling, a bit of warm water may save it, restoring the right texture. The same goes for adding the butter; do it slowly, one spoon at a time, to prevent the eggs from curdling and ensure the sauce stays smooth and creamy.
4
Heat a large pan of salted water until boiling, then turn down to a simmer. Add white vinegar.
5
Crack each egg into a fine sieve to remove excess watery egg white, letting it drain for about 20 seconds. Gently transfer each egg from the sieve into a small bowl or cup.
6
Carefully slide the eggs from the bowl into the simmering water. Cook for 4-5 minutes until the whites are set and the yolks are still runny.
7
Using a slotted spoon, remove the poached eggs and place them on a plate lined with kitchen paper to drain any excess water.
TIP
You can make the poached eggs in advance. Cook them and then immerse them in ice water until cold. Store them in the fridge and reheat gently in warm water when ready to serve.
8
Toast the inside of the English muffins until golden brown. Spread generously with butter.
9
Add ham and poached egg and drizzle with Hollandaise sauce.
10
Sprinkle with chives and cayenne pepper.

Questions about Eggs Benedict

This recipe is quite simple, but if you want to break it down and learn more about it, keep reading below. We have gathered the most common questions to guide you in perfecting this dish, so crack those eggs and get out your butter to make Eggs Benedict.

  • There are several different ways to poach eggs, including silicone egg poachers and microwave poaching. But the best method is the traditional stovetop method. You only need a pot with water and vinegar, eggs, a small bowl, and a slotted spoon. No matter what method you choose, always use the freshest eggs possible for the best results. Fresh eggs have firmer whites that hold together better during poaching.

  • Yes, you can make Hollandaise sauce ahead of time. Store it in an airtight container in the fridge and reheat it gently in the microwave for 10-20 seconds, stirring between bursts to prevent it from separating. Alternatively, place the container in warm water for about 20 minutes and stir occasionally. If the sauce gets too thick, whisk in a teaspoon of warm water to adjust the texture.

  • To serve every element of your Eggs Benedict warm, place the poached eggs in a bowl of hot (not boiling) water for no more than a minute before assembling. Alternatively, keep them in warm (but not hot) water to maintain their temperature without further cooking. Make the Hollandaise sauce just before serving to keep it hot. Warm the plates in the oven before plating. If needed, after assembling, place the whole plate in a warm oven for a short time to give everything a quick warm-up without cooking the eggs further.

  • To get a thick yet pourable Hollandaise sauce, add hot melted butter to the egg yolks bit by bit. If the sauce thickens too much, whisk in a touch of lemon juice to achieve the right texture. It is important to pour the butter into the yolks gradually while whisking to keep the sauce from becoming overly firm.

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