Eggs Benedict
A classic eggs Benedict with perfectly poached eggs, toasted buns, and rich, velvety hollandaise sauce. Elegant, indulgent, and ideal for a special breakfast or brunch.
Updated : 13 November, 2025
Easy
About 20 min.
Ingredients
6
Eggs
2 tablespoon
White wine vinegar
6
Bun
as needed
Butter
6 slice
Ham
2 tablespoon
Chives
10
Peppercorns
1
Laurel leaf
3
Egg yolks
pinch
Sea salt
pinch
Sugar
For the hollandaise sauce
225 grams
Butter
4 tablespoon
White wine vinegar
1
Shallots
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Fill a large pan just over one third full with boiling water and add the vinegar. Bring the water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the simmering water. Depending on your confidence, poach the eggs in 2-3 batches. Cook for 2-3 minutes, then lift out with a slotted spoon and plunge into iced water to stop the cooking.
Step 2
To make the hollandaise, slowly melt the butter in a medium pan over low heat, stirring occasionally. Transfer the melted butter to a jug.
Step 3
Place the vinegar, shallot, peppercorns, and bay leaf into a small saucepan and bring to the boil over high heat. Cook for 1-2 minutes, or until reduced to about 2 tablespoons of liquid. Remove from the heat.
Step 4
Put the egg yolks in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Whisk the yolks with the salt and sugar until pale. Strain the reduced vinegar mixture into the yolks and whisk to combine.
Step 5
Slowly pour in the melted butter in a steady stream, whisking constantly until the sauce becomes smooth, thick, and glossy. Keep the hollandaise warm until serving.
Step 6
Bring the pan of water back to a simmer. Using a slotted spoon, place all the poached eggs back into the water and reheat for 1 minute. Remove and drain on kitchen paper.
Step 7
Toast the bun halves and spread with butter. Place a bun half on each plate, top with ham, and place a warmed poached egg on top. Spoon over hollandaise sauce, sprinkle with chives, and serve with the remaining muffin halves on the side.
Author note
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