Classic Ham Eggs Benedict
Toasted English muffins layered with warm ham, poached eggs, and hollandaise, finished with microgreens for a timeless brunch plate.
This is the benedict most people picture when brunch comes up, built on the same two techniques every version relies on: a gently poached egg and a hollandaise that comes together slowly over warm water. Warming the ham in the pan before assembling keeps the whole plate hot from bottom to top. A scattering of microgreens adds a little color and peppery bite.
Ingredients
Method
Tap a number to mark a step doneBring a wide pot of water to a bare simmer and stir in the white vinegar to help the egg whites hold together.
Whisk the egg yolks and lemon juice in a heatproof bowl set over the simmering pot, whisking until pale and doubled in volume.
Drizzle in the melted butter slowly while whisking constantly until the hollandaise thickens enough to coat a spoon, then stir in the kosher salt.
Warm the ham slices in a dry skillet over medium heat for about a minute per side, until heated through.
Crack each egg into a small cup and slide it gently into the simmering water, poaching for about 3 minutes until the yolk is still soft.
Set a toasted english muffin half on each plate and top with a slice of warm ham straight from the skillet.
Lift the poached eggs out with a slotted spoon, drain briefly, and set one on top of each muffin.
Spoon the warm hollandaise over each egg and finish with a small handful of microgreens scattered across the top.
Kitchen note
Toast the english muffins right before assembling; a warm, sturdy base keeps the whole stack from sliding apart when you cut into the yolk.
