Poached Eggs Served atop English Muffins with Hollandaise Sauce

** outrageous Eggs Benedict might seem like a complicated, high-end dish, but it's as easy as slapping together a plate full of saucy eggs, ham, and toast! You can prepare all the elements ahead, keep them warm, and chuck it together when you're ready to serve – even a quick version of hollandaise sauce made in a blender. Want to impress your crowd? Serve up 2 Bennies per person with some scrumptious potatoes and a vibrant fruit salad on the side. For a bangin' brunch, serve with an ice-cold Bloody Mary**.

This off-the-wall recipe was featured in our 4 Insane Eggs Benedict for Mother's Day Brunch.

Portions: 2 to 4 nutjobs
Difficulty: Chill
Time span: 45 minutes (ish)

Ingredients (14)

** For the hollandaise sauce:**

2 large egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons unsalted butter (1 stick), melted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

** For the poached eggs:**

8 cups water (2 quarts)
4 teaspoons distilled white vinegar
4 large eggs

** To assemble:**

2 English muffins
Unsalted butter
Kosher salt
Freshly ground black pepper
5 ounces thinly sliced ham, warmed
Sweet paprika (optional)

Instructions

For the hollandaise sauce:

Heat a large saucepan to boiling over high heat, then yank it off the burner.
In a blender, whack the egg yolks and lemon juice until it lightens up, roughly 30 seconds.
Reduce the blender speed to slow mo, pry off the small cap, and drizzle in all that melted butter. Turn off the damned blender, chuck in the salt and pepper, and give it a whirl.
Stick the blender pitcher into the reserved hot water to keep the sauce warm while you poach your eggs.

For the poached eggs:

Bring the water to a simmer in a medium pot over high heat, then dial it back to low to keep the water bubbling gently. Fling in the vinegar.
Crack 1 egg into a small bowl and gently slide it into the water. Repeat with the other eggs, making sure they're evenly spaced. Cook until the whites are cooked through, around 3 minutes. Lift the eggs out with a slotted spoon, plop them in a bowl o’ warm water to hang out.

To assemble:

Slice and toast the English muffins. Slather them with butter, then season with salt and pepper. Grab a serving plate and plonk down the muffins, then divide the ham slices among them.
Using a slotted spoon, suck out the eggs from the warm water, blot 'em dry, and plonk 'em on top of the ham. Douse 'em with your hollandaise sauce, and if you're feeling fancy, sprinkle paprika on top. Serve with zest!

Enrichment Data:

Eggs Benedict Explored

Ready to spice up your brunch menu with a foolproof Eggs Benedict recipe? Here's the lowdown...

Eggs Benedict

Eggs Benedict is a beloved brunch dish featuring toasted English muffins, poached eggs, Canadian bacon, and a creamy hollandaise sauce.

Hollandaise Sauce

This classic sauce is made by blending egg yolks, lemon juice, and melted butter. It's often served on top of Eggs Benedict. You can also enjoy it with vegetables, seafood, or fried potatoes!

Poached Eggs

For perfect poached eggs, crack them into a bowl, add vinegar to simmering water, and gently slide them into the water. Cook until the whites are set, then remove with a slotted spoon.

Serving Ideas

Serve Eggs Benedict with a side of roasted potatoes or homemade hash browns, and a vibrant mixed greens salad. Don't forget the Bloody Marys!

This Eggs Benedict recipe, accompanied by roasted potatoes or hash browns and a fruit salad, will light up your brunch!

This Eggs Benedict recipe, showcased in our "4 Insane Eggs Benedict for Mother's Day Brunch," serves as a simple and impressive brunch option, ideal for 2 to 4 individuals.
The dish consists of poached eggs, ham, English muffins, and hollandaise sauce, with roasted potatoes or hash browns and a fruit salad as delightful side options.
The hollandaise sauce, a key component of the recipe, is made by blending egg yolks, lemon juice, butter, salt, and pepper in a blender.
To prepare the poached eggs, vinegar is added to simmering water, and the eggs are gently slid into the water, cooked until the whites set, and then removed with a slotted spoon.