Traditional Eggs Benedict Recipe

A favourite breakfast or brunch dish.

2 tsp white wine vinegar
8 eggs
8 1/4″ thick slices Black Forest ham
4 English muffins

Hollandaise Sauce
4 egg yolks
2 tbsp hot water
2 tbsp lemon juice
2 sticks unsalted butter, melted and hot
Freshly ground black pepper
Chopped parsley


Step 1: Fill a large skillet with water to a depth of 2″. Add vinegar and 1 tsp of salt to the water and bring to a simmer over medium-high heat. Crack one egg into a small bowl. Reduce heat to medium-low pour egg into water. Repeat with remaining eggs. Cook eggs for 3-4 minutes each or until egg whites are firm and the yellow is medium-set. Remove eggs with a slotted spoon and transfer to a paper towel to drain.

Step 2: In a nonstick skillet, heat ham slices until just browned. Split and toast English muffins until golden.

Step 3: Place egg yolks, water and lemon juice into a blender. Blend for 1 minute then with blender running, pour melted butter in. Season with salt and pepper and blend for 1 minute.

Step 4: To assemble, top each muffin half with ham slice and a poached egg. Pour hollandaise sauce over each and garnish with paprika and parsley.