Eggs Benedict
The ultimate brunch masterpiece featuring silky poached eggs, savory ham, and decadent hollandaise sauce over crusty toasted bread.
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30 min
Medium
Americana / Francesa
1 servings
The story behind
Whenever I see these on a menu, I know it's going to be a good day. I remember mastering the poaching technique at home—it felt like a culinary graduation! This dish is pure 1890s New York glamour, specifically from the legendary Waldorf Hotel. It’s definitely a celebration meal, perfect for a late-morning brunch. I love serving it with some roasted peppers for a pop of color. For the perfect pairing, try a spicy Bloody Mary or a tall glass of freshly squeezed grapefruit juice to cut through the richness of the hollandaise.
Instructions
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1Make the hollandaise by whisking yolks and lemon juice in a bowl over simmering water; slowly drizzle in warm butter until thick and creamy.
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2Poach the eggs in simmering water with a dash of vinegar for exactly 3 minutes until the whites are set but yolks are runny.
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3Butter your toasted bread and top it with the grilled ham slices.
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4Carefully place the poached eggs on top and pour the warm hollandaise sauce over them.
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5Garnish with a generous amount of fresh chives and serve immediately.
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