It’s easier than you think to make your own, Traditional Eggs Benedict from scratch at home and skip those long brunch lines!
My mom’s here visiting from the east coast!! She’s kind of the coolest mom ever and totally what I want to be when I retire. I’ve had so much fun showing her my home here in Portland and all of the delicious eats here. One thing we decided to skip though, the long brunch lines. But I still wanted to serve my mom her favorite brunch dish: Traditional Eggs Benedict, but served from scratch!
Now that we have our homemade English Muffins, I knew exactly what we had to make! With a little ham, perfectly poached eggs, and hollandaise from scratch, and I could serve my mom’s favorite brunch dish at home!
It was a delicious way to start our day!
Eggs Benedict from Scratch
It's easier than you think to make your own, Traditional Eggs Benedict from scratch at home and skip those long brunch lines!
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Ingredients
- 2 English Muffins
- 4 egg yolks
- 1 Tablespoon of fresh lemon juice
- 1/2 cup of butter
- salt to taste
- 4 slices of deli ham or thick cut ham
- 2 teaspoons of vinegar white or rice
Instructions
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt.
- Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Fill a pan half full of water. Add vinegar to the cooking water. Bring to a slow boil.
- Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer.
- Remove from heat, cover, and let cook for 4 minutes. Remove with a slotted spoon, allowing the egg to drain.
- To assemble: Set up open and toasted English Muffin. Add ham to each side of the muffin and top with poached egg. Drizzle hollandaise sauce over the top of egg and muffin and serve!
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What a delicious way to start the day! Would love it if someone cooked this for me. Come to think of it it’s a dish I’ve never had. Well, the Hollandaise I’ve made before. And I’ve had everything else so at least I know how good this is. 🙂
I love this post, so close to Mother’s day & it makes me miss my mom (who passed away about 4 years ago) even more 🙁 Hope you had a wonderful time with your mom. The eggs benedict look amazing!
Tracy, we are so glad to see you at Fiesta Friday even though your mum is visiting, is she coming to the party too? This post is such a lovely tribute to your mum. 🙂
Such a lovely story about your mum, I’m glad she is so happy! These look amazing too, I could stare at pictures of eggs all day!
I hope you have a wonderful time with your mom, Tracy. The sentiments in this post are beautiful, and your eggs benedict look like they belong on my table, pronto.
great recipe! congratulations! greetings from Italy!
Tracy, this is a lovely tribute to your Mom. 🙂 So appropriate with Mother’s Day just around the corner, too. Your eggs Benedict looks absolutely perfect! It happens to be my all-time favorite breakfast indulgence!