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Classic Eggs Benedict with Homemade Hollandaise inspired by Cobblestones of Lowell
Inspired by Cobblestones of Lowell
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Classic Eggs Benedict with Homemade Hollandaise

Breakfast
This traditional eggs Benedict features perfectly poached eggs on toasted English muffins with sliced ham and a silky hollandaise sauce. The preparation focuses on achieving the ideal texture for each component - crisp-edged muffins, tender ham, eggs with set whites and runny yolks, and a velvety sauce with balanced lemon brightness. Served with home fries, this breakfast classic showcases simple ingredients transformed through precise technique.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 4

Ingredients

  • 4 whole English muffins (Split)
  • 2 tbsp unsalted butter (Softened, for toasting muffins)
  • 8 slices Black Forest or Virginia ham (Thin-sliced)
  • 8 whole large eggs (For poaching)
  • 1 tbsp white vinegar (For poaching water)
  • 4 large egg yolks (For hollandaise)
  • 1/2 cup unsalted butter (Melted and kept warm)
  • 1 tbsp lemon juice (Fresh)
  • 1/8 tsp cayenne pepper
  • 1/4 tsp kosher salt (Plus more to taste)
  • 2 large russet potatoes (Diced into 1/2-inch cubes)
  • 1/2 medium yellow onion (Diced)
  • 1/2 medium bell pepper (Diced, any color)
  • 2 tbsp olive oil (For home fries)
  • 1/2 tsp paprika (For home fries)
  • 1/2 tsp garlic powder (For home fries)
  • 2 tbsp fresh chives (Chopped, for garnish)
  • 1/4 tsp black pepper (Freshly ground)

Tools You'll Need

  • Double boiler or heatproof bowl and saucepan
  • Whisk
  • Large, wide pot for poaching
  • Slotted spoon
  • Small cups for cracking eggs
  • Skillet for home fries
  • Toaster or broiler
  • Paper towels

Chef's Tip

For perfectly poached eggs, create a gentle vortex in the simmering water before sliding in the egg. The swirling motion helps the white wrap around the yolk as it sets. Work with one egg at a time for the best shape, and use the freshest eggs possible as they hold their form better when poaching.

Instructions

  1. Start the home fries: Parboil diced potatoes in salted water for 5 minutes. Drain well and pat dry.
  2. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook undisturbed for 5 minutes until beginning to brown on the bottom.
  3. Add onions, bell peppers, paprika, garlic powder, salt, and pepper. Continue cooking, stirring occasionally, until potatoes are crispy and vegetables are tender, about 15 minutes.
  4. While potatoes cook, prepare the hollandaise: Set up a double boiler with a heatproof bowl set over a pot of barely simmering water (bowl should not touch water).
  5. Whisk egg yolks and lemon juice in the bowl until pale and doubled in volume, about 3-4 minutes.
  6. Very slowly drizzle in warm melted butter while whisking constantly, until sauce is thick and smooth.
  7. Season with cayenne, salt, and additional lemon juice if needed. Remove from heat and keep warm, stirring occasionally.
  8. For the poached eggs: Bring a large, wide pot of water to a gentle simmer. Add vinegar.
  9. Crack each egg into a small cup first. Create a gentle vortex in the water and carefully slide in one egg. Cook until whites are set but yolks are still runny, about 3 minutes.
  10. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining eggs.
  11. Lightly butter and toast English muffin halves until golden brown.
  12. Warm ham slices briefly in a skillet or microwave.
  13. Assemble: Place two toasted muffin halves on each plate, top each half with a slice of ham, then a poached egg. Spoon hollandaise sauce over eggs.
  14. Serve immediately with home fries on the side, garnished with chopped chives.

Plating

Place two assembled eggs Benedict side by side on one half of a warm plate. Portion a generous serving of home fries on the other half. Spoon hollandaise sauce over the eggs, allowing it to drape naturally over the sides. Sprinkle freshly chopped chives over the entire dish, focusing on the bright yellow yolks as a contrasting garnish. For an extra touch, add a small wedge of lemon on the side of the plate.

Storage & Reheating

Eggs Benedict is best prepared and served immediately. The hollandaise sauce can be held at room temperature for up to 1 hour; if it thickens, whisk in a few drops of warm water to restore consistency. Home fries can be refrigerated for up to 3 days and reheated in a hot skillet with a bit of oil until crispy and heated through.

About This Recipe

This eggs Benedict adheres to the classic preparation that has made it a brunch favorite for generations. The dish exemplifies how proper technique can elevate simple ingredients - the contrast between the crisp English muffin, savory ham, perfectly poached egg with its flowing yolk, and the rich, buttery hollandaise creates a harmony of flavors and textures. The accompanying home fries provide a hearty complement with their crispy exterior and fluffy interior.

How did it turn out?

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