Foolproof Eggs Benedict
Toasted English muffins layered with crisped ham, poached eggs and warm hollandaise make a rich, classic brunch plate with plenty of contrast.
Prep 5 min · Cook 5 min · Total 10 min · Makes 4 servings
Ingredients
- 1 tablespoon butter
- 8 slices Canadian bacon or ham steak, cut into English muffin-sized pieces
- 4 buttered and toasted English muffins
- 8 Foolproof Poached Eggs
- Kosher salt and freshly ground black pepper
- 1 recipe Foolproof Hollandaise, kept warm
- Minced fresh parsley or chives, optional
Directions
- Set a large skillet over medium heat and melt the butter until it begins to foam. Add the ham slices and cook them, flipping now and then, until they are hot, browned, and crisped on both sides. Move the ham to a paper towel-lined plate so any excess butter can drain.
- Arrange the English muffin halves on 4 plates. Top each muffin half with 1 slice of ham. Blot the eggs on a paper towel-lined plate, then set one egg on top of each piece of ham. Season the eggs with salt and pepper.
- Spoon the warm hollandaise over the eggs. Add parsley or chives, if using, and serve right away.