My First Eggs Benedict
I was so nervous the first time I made this. It was for my husband’s birthday. I thought fancy food had to be hard. But this recipe showed me it’s just simple steps. I still laugh at that. I worried for nothing!
Why this matters: Starting with a warm oven is the secret. It keeps everything cozy and ready. Your muffins and ham won’t get cold while you poach the eggs. It makes the whole process feel calm, not rushed.
The Heart of the Meal
Let’s talk about that ham and muffin base. Toasting the muffins gives a nice crunch. It holds up under the saucy egg. The warm, salty ham sits right on top. Doesn’t that smell amazing?
What’s your favorite breakfast meat? I love Canadian bacon. But a slice of regular ham works just fine. Use what you and your family like best. Cooking should make you happy.
The Poached Egg Dance
Poaching eggs feels like a little kitchen magic. The vinegar helps the egg white stay together. Swirling the water makes a gentle whirlpool. It wraps the egg around itself. Fun fact: the word “poach” comes from an old French word meaning “pouch.” You’re making a little egg pouch!
Do not let the water boil hard. A low simmer is your friend. See those small, gentle bubbles? That’s perfect. A rolling boil will toss your egg around. It makes a mess. A simmer cooks it gently.
Why Hollandaise is a Helper
Now, the blender hollandaise. What a wonderful trick! Old recipes make you whisk by hand for ages. My arm would get so tired. The blender does it in a minute. It’s a creamy, lemony hug for your eggs.
Why this matters: Using simple tools saves time. It also saves your joy. If a step is too hard, you won’t want to cook again. A blender sauce keeps things fun. Have you ever tried making a sauce in a blender before?
Putting It All Together
Building your Benedict is the best part. Muffin, then ham, then that perfect poached egg. Finally, drizzle your golden sauce over the top. Serve it right away. The steam rising from the plate is a beautiful sight.
This meal feels like a restaurant treat. But you made it in your own kitchen. That is a wonderful feeling. Who will you make this for on a special weekend? I’d love to hear your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Eggs | 8 | For poaching |
| English muffins | 4 | Split and toasted |
| Canadian bacon or breakfast ham | 8 pieces | |
| Blender hollandaise sauce | 1 cup | |
| White vinegar | 2 teaspoons | For poaching water |
My Easy Eggs Benedict for a Special Morning
Good morning, dear. Let’s make a fancy breakfast together. It’s easier than you think. I love making this for my grandkids when they visit. Their eyes get so wide. It feels like a restaurant meal right at home. Doesn’t that smell amazing?
We just need to get everything warm and ready first. The trick is to keep things cozy in the oven. That way, nothing gets cold while we poach the eggs. I still laugh at the first time I tried poaching. What a mess! But I have a tip for us now.
Step 1: Warm your oven and start some water simmering in a big pot. Put a sheet pan in the oven to hold our warm parts. Now, toast your English muffins until they are just golden. Pop them onto that warm pan in the oven. They’ll wait for us there, nice and toasty. Step 2: Let’s warm our ham. Heat a skillet and add a tiny bit of oil. Cook the slices for about a minute on each side. You just want them hot and a little browned. Then, let them join the muffins in the warm oven. (My hard-learned tip: don’t crowd the pan. Cook them in batches.) Step 3: Now, make your blender hollandaise sauce if you haven’t yet. It’s so simple in the blender. Just whir it up until it’s creamy and dreamy. Set it aside for a moment. We’re almost ready for the fun part! Step 4: Time to poach the eggs. Get your simmering water ready. Add two teaspoons of white vinegar to the water. This helps the eggs stay together. Cover a plate with a clean kitchen towel. This will catch the water from our eggs later. Step 5: Crack each egg into its own little bowl first. Swirl the simmering water with a spoon. Gently slide the eggs into the swirling water. Cook them for about 3 minutes. The yolk should still be soft inside. Do you like a runny or firm yolk? Share below! Step 6: Use a slotted spoon to lift the eggs out. Let the water drip off. Then place each egg on the towel-covered plate. This keeps them from getting soggy. Repeat with the rest of the eggs. See? Not so scary! Step 7: Let’s build our masterpiece! On each plate, place two muffin halves. Top each with a piece of warm ham. Carefully add a poached egg on top of the ham. Finally, drizzle that beautiful hollandaise sauce over everything. Serve it right away and enjoy the smiles.Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Breakfast, Brunch
Three Fun Twists to Try
This recipe is like a friendly blank canvas. You can paint it with so many flavors. Here are a few of my favorite changes. They make it feel like a whole new meal.
The Garden Twist: Swap the ham for a big, juicy slice of tomato and a handful of fresh spinach.
The Southern Twist: Use a warm, flaky biscuit instead of an English muffin. Add a piece of crispy fried chicken!
The Smoky Twist: Replace the Canadian bacon with a slice of hot-smoked salmon. It tastes so elegant.
Which one would you try first? Comment below!
Serving It Up Just Right
This dish is rich and wonderful. I like to serve it with something light on the side. A simple fruit salad is perfect. Or a few crispy roasted potatoes for dipping in that yolk. A sprinkle of paprika or fresh chives on top looks pretty.
For a drink, a glass of cold orange juice is my go-to. It’s bright and sweet. For the grown-ups, a mimosa made with that same juice feels festive. Just a little splash of champagne. Which would you choose tonight?
Keeping Your Eggs Benedict Happy
Let’s talk about leftovers. This dish is best fresh. But you can save parts of it. Store the poached eggs, ham, and muffins separately in the fridge. They will keep for two days.
I don’t recommend freezing this meal. The textures get all funny. The muffin gets soggy. The egg becomes rubbery. It loses its special charm.
To reheat, warm the ham and muffin in a toaster oven. Gently place a poached egg in warm water for a minute. I learned this the hard way. My first time, I used the microwave. The egg popped like a balloon!
Batch cooking helps on busy mornings. You can toast muffins and cook ham ahead. Why does this matter? It turns a fancy meal into easy breakfast. Your future self will thank you. Have you ever tried storing it this way? Share below!
Fixing Little Kitchen Hiccups
Sometimes cooking has bumps. First, the poached egg spreads out. The water must be at a light simmer, not a boil. I remember when my water was too hot. It made the egg whites look like a cloud!
Second, the hollandaise sauce breaks or is too thick. Just add a teaspoon of warm water. Blend it again. This fixes it right up. Why does this matter? A smooth sauce makes the whole dish feel luxurious.
Third, everything gets cold while you cook. Use your oven’s warm setting. Keep your plates there too. A warm plate keeps your food cozy. This simple step makes breakfast feel like a restaurant meal. Which of these problems have you run into before?
Your Questions, My Answers
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free English muffins. Check your ham labels too.
Q: What can I make ahead? A: You can make the hollandaise sauce a day early. Keep it in the fridge.
Q: What’s a good ham swap? A: Try a slice of ripe tomato or cooked spinach. It’s delicious.
Q: Can I make less than 8 eggs? A: Of course! Just cut all the ingredients in half. Easy.
Q: Any optional tips? A: A tiny sprinkle of paprika on top is pretty. *Fun fact: Paprika was once used as currency!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this recipe. It seems fancy but it’s just simple steps. Cooking is about sharing joy and good food.
I would love to see your creation. Did you add your own twist? Your kitchen stories make me smile. Have you tried this recipe? Tag us on Pinterest!
Thank you for cooking with me today. Remember, the best ingredient is always a little love.
Happy cooking!
—Anna Whitmore.
Easy Eggs Benedict – The Schmidty Wife: Easy Eggs Benedict Recipe by The Schmidty Wife
Description
Master the classic brunch with this easy Eggs Benedict recipe! Perfect for impressing guests or treating yourself.
Ingredients
Instructions
- Preheat oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them.
- Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat as you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.
- Half the English muffins and using a toaster begin toasting the English muffins to your preferred doneness level. Place the English muffins in the warm oven as they come out to keep warm.
- Add a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the breakfast ham about 1 minute per side until hot. Continue with all of the ham and transfer to the oven to keep warm while cooking the remaining parts of the meal.
- If you are making the blender hollandaise recipe now is the time to prep that.
- Finally you are ready to poach the eggs before assembling the eggs Benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs.
- Crack the eggs and gently transfer each egg to an individual small bowl. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 2 1/2 to 4 minutes with usually about 3 minutes being the best.
- Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.
- Build your eggs Benedict. To each plate add 2 English muffins halves and top with the warm breakfast ham. Carefully transfer a poached egg to the top of each piece of ham.
- Divide and drizzle the hollandaise sauce on top of the poached egg and serve immediately.
Notes
- Nutrition Information per Serving (2 eggs Benedict stacks): Calories: 1017, Total Fat: 61g, Saturated Fat: 27g, Trans Fat: 1g, Unsaturated Fat: 26g, Cholesterol: 825mg, Sodium: 4311mg, Carbohydrates: 32g, Fiber: 2g, Sugar: 4g, Protein: 85g.
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