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Eggs Benedict with Hollandaise Sauce, Ham, Bacon, and Smoked Salmon Recipe

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★★★★★

4.8 from 63 reviews

Classic Eggs Benedict is a decadent brunch favorite featuring perfectly poached eggs atop toasted English muffins layered with ham, bacon, or smoked salmon, all generously topped with a rich, creamy hollandaise sauce infused with lemon and cayenne pepper. This recipe guides you through creating silky hollandaise using a blender, flawlessly poaching eggs for runny yolks, and warming your choice of savory toppings for an elegant and satisfying meal.

Ingredients

Scale

Hollandaise Sauce

  • 3 large egg yolks (55-60g / 2 oz each)
  • 1/4 tsp cayenne pepper (or white pepper)
  • 1/4 tsp salt
  • 1 1/2 tbsp lemon juice, plus more to taste
  • 1 1/2 tbsp water, plus more as needed
  • 175g (1 1/2 sticks) unsalted butter, cut into 1.5 cm / 1/2″ cubes

Eggs and Toppings

  • 8 large eggs, cold from fridge
  • 8 slices bacon (streaky, Canadian, or other)
  • 200g / 7oz shaved or sliced ham (around 16 slices, 2 per muffin half)
  • 250g / 8oz smoked salmon slices, at room temperature
  • 4 English muffins, split (or 8 slices other bread, or 4 brioche rolls)

Garnish

  • 1 tbsp chives, roughly chopped
  • 1 tbsp parsley, roughly chopped

Instructions

  1. Preparation: Preheat your oven to 50°C / 120°F in advance to keep cooked ingredients warm. Cook the bacon in a little oil or butter to your liking; transfer to a small baking pan, cover with foil, and place in the warm oven. If using ham, cover and warm it alongside the bacon in the oven. Lightly toast the English muffins and keep them warm on a rack placed on a tray.
  2. Make the Hollandaise Sauce: Place 3 egg yolks into a tall narrow jug fitting your blender stick. Add 1 1/2 tbsp water, 1 1/2 tbsp lemon juice, cayenne pepper, and salt. Blitz briefly to combine. Melt 175g unsalted butter carefully until hot but not boiling, then let it sit for 15 seconds to allow milky solids to settle at the bottom. With the blender on high, slowly pour the butter in a thin stream into the egg mixture over about 45 seconds, leaving most of the milky solids behind. Once incorporated, blitz for another 10 seconds, moving the blender stick up and down. Adjust thickness by adding warm water 1 tsp at a time until you get a thick, creamy, pourable consistency. Transfer to a bowl, cover, and keep warm.
  3. Prepare the Poached Eggs: Crack each egg into a small strainer over a bowl, letting watery whites strain out for 30 seconds. Transfer the egg into individual teacups. Fill a large pot with about 7.5 cm (3″) water and bring it to a boil over high heat. Reduce heat to maintain tiny bubbles just at the pot’s base without breaking the surface.
  4. Poach the Eggs: Gently roll each egg out from its teacup onto the bottom of the pot to maintain shape, placing all eight eggs within 15 seconds. After 20 seconds from placing the first egg, gently turn the eggs upside down using a slotted spoon, starting with the first. Let them cook for another 1 1/2 minutes, turning again at 1 minute. The whites should be softly set and the yolks runny when checked.
  5. Drain and Dry: Using a slotted spoon, remove eggs and transfer to paper towels to drain excess water and allow tops to dry for around 15 seconds. Avoid leaving longer to prevent sticking.
  6. Assemble: Place two English muffin halves on each plate. Layer with warmed ham, crispy bacon, or smoked salmon. Top each with a warm poached egg. Spoon over the prepared hollandaise sauce generously. Garnish with chopped parsley and chives. Serve immediately while warm.

Notes

  • Use fresh, cold eggs for best poaching results.
  • Melting butter carefully prevents it from exploding or overheating; microwaving on low power or using a stovetop method is recommended.
  • Discarding the milky solids from the butter helps to produce a smooth and pale hollandaise sauce.
  • Maintaining water temperature with gentle bubbles ensures even poaching without breaking yolks.
  • Keeping the cooked bacon and ham warm in a low oven helps keep the dish hot for serving.
  • Adjust lemon juice and cayenne to taste for desired tartness and heat in the hollandaise.

Keywords: Eggs Benedict, Hollandaise sauce, poached eggs, brunch recipe, breakfast, bacon, ham, smoked salmon, English muffins

Find it online: https://flavorsbymaya.com/eggs-benedict-with-hollandaise-sauce-ham-bacon-and-smoked-salmon-recipe/