Eggs Benedict With Fresh Herb Hollandaise
Creamy hollandaise infused with fresh herbs crowns perfectly pan-fried English muffins, seared ham, and soft-poached eggs, creating a luxurious breakfast or brunch classic for special occasions.
Ingredients
Instructions
- Preheat a griddle.
- Brush the muffins with butter, then place them on the hot griddle and pan-fry for 2 minutes on each side. Remove and set aside.
- Heat a skillet over medium heat, add the ham steaks, and sear for a couple of minutes on each side. Remove and cut into 8 portions.
- Bring a pot of salted water and vinegar to a boil. Slide each egg into the water one at a time.
- When the water returns to a boil, reduce heat to low and simmer until eggs are set, about 2 to 2 1/2 minutes. Remove eggs and drain on paper towels.
- Season eggs with salt and pepper.
- Make the hollandaise: Whisk together egg yolks, lemon juice, and water in a heatproof bowl placed over simmering water.
- Gradually add melted butter while whisking until the sauce thickens.
- Stir in the chopped fresh herbs.
- Assemble: Place the toasted muffins on plates, top each with ham portions, a poached egg, and spoon over the herb hollandaise. Serve immediately.
Tips & Substitutions
For perfect poached eggs, use the freshest eggs you can find, as they hold their shape better. If you don't have fresh herbs, dried herbs can work in a pinch, but use about a third of the amount. If you prefer, substitute the ham with smoked salmon for a delightful variation. Adjust the hollandaise consistency with additional water if needed.
Serving Suggestions
Serve Eggs Benedict with a side of fresh fruit or a light salad for a refreshing contrast. Consider pairing it with a mimosa or a Bloody Mary for a classic brunch experience. This dish pairs beautifully with Dinner Party Pork Loin for a more substantial meal option if you're entertaining.
Storage & Reheating
To store leftovers, place the assembled Eggs Benedict in an airtight container in the refrigerator for up to 2 days. Reheat the muffins and ham in a toaster or skillet, ensuring the egg is warmed through but not overcooked. For the hollandaise, gently reheat in a double boiler, whisking to restore its smooth texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs Benedict With Fresh Herb Hollandaise contains roughly 1339 calories, with 39g protein, 26g carbohydrates, and 121g fat. It is an excellent source of protein (79% of the Daily Value), iron (74% of the Daily Value), and vitamin A (64% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2942mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, but you can prepare it up to 1 hour in advance and keep it warm in a heatproof bowl over warm water. Whisk occasionally to maintain its consistency, but avoid letting it sit too long as it can separate.
What can I substitute for vinegar in the poaching water?
If you don't have white vinegar, lemon juice is a great alternative for poaching eggs. It helps to coagulate the egg whites similarly and adds a subtle flavor. You can also use apple cider vinegar, but be mindful of its stronger taste.
How do I know when the poached eggs are done?
Poached eggs are done when the whites are set but the yolk remains runny. This usually takes about 2 to 2.5 minutes in simmering water. You can test by gently pressing the egg with a spoon; it should feel firm but still yield slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).