Eggs Benny done right is a revelation. You need that silky smooth Hollandaise, over a perfectly poached egg, the saltiness of bacon or ham or smoked salmon and just crispy enough toasted English muffins that they can be cut with a knife and fork, plus the freshness of chives and or spinach.
I remember the first time I ever ate Eggs Benedict was in Seattle in a fancy hotel. I had never come across this miracle combination before and I was immediately hooked. (The buttery hollandaise, oh my!) Surprisingly I have often made Eggs Benedict and yet the recipe did not appear on here until now. Oh we have all the ingredients, and even a fabulous Bacon and Eggs Benny Pizza, but no actual straight up Classic Eggs Benedict.
Don't get hung up on classic though. Ham is classic, but go with bacon or smoked salmon, or even Smoky Pulled Pork or add asparagus, or mushrooms, or avocado or use a hash brown instead of an English muffin to make them gluten free. The sky is the limit when you start thinking about what works with eggs. I mean, what DOESN'T work with eggs?
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Need
- 1 Batch English Muffins ready to use Recipe
- 1 Batch New School Hollandaise ready to use Recipe
- 1 egg per muffin
- sliced ham as needed
- OR AirFryer Bacon to taste Recipe
- OR smoked salmon as needed (pictured)
- 1 Handful baby spinach leaves
- pink salt flakes and cracked black pepper to taste BUY
- 1 Bunch snipped chives to garnish
Do
- 1
Prep the English muffins well in advance. They can be frozen for up to 6 months.
- 2
Split and toast the muffins to taste. Butter them while warm. Set aside.
- 3
Prepare the New School Hollandaise and set aside. (Not in the fridge)
- 4
Cook the ham or bacon if using. Prepare any other sides you plan on adding to your Eggs Benedict. Poach your eggs.
- 5
Assemble the ham on top of each toasted muffin. Top with spinach leaves or other optional ingredients, top each muffin half with a poached egg, then douse generously with Hollandaise. Season to taste and garnish with snipped chives. Serve immediately.
