Egg, ham, english muffins, hollandaise sauce.  Yum! 

My mom’s eggs benedict is a fancy meal that can easily be served as breakfast or dinner.  But trust me, it looks way harder than it actually is!

Growing up, my mom would do this meal for Christmas morning breakfast.  Wow!  Hats off to my mom!  She just wanted to do something special and fancy.  And then one year, she decided she was tired of going to so much work on Christmas morning and so she switched to something simpler for Christmas and Eggs Benedict became the fancy breakfast for our church’s bi-annual General Conference.  So really that was even better because we got it twice a year!

I have continued the tradition with my own family.  I do it twice a year at Conference time.  But instead of breakfast, we do it for dinner! 

It’s delicious, but it is a little heavy with all of the butter and egg yolks.  My tummy feels happier eating it for dinner instead!  I’m just glad this is one meal that my kids all like too!  I’m always happy when things I enjoyed as a child, I am able to pass on and see my own kids enjoy too!

So try it out, see what you think!  The trick is getting the sauce right so make sure and check out my post about that!  Homemade Hollandaise Sauce.

Good luck!

Ingredients

• Poached eggs
• Ham slices
• English muffins
• Hollandaise Sauce (find recipe here)

Supplies

• Egg poacher (microwave or electric). You can find one like mine here. Or a fancier version here.

How to make Eggs Benedict

Step 1: Poach eggs either in microwave or electric cooker.  Set aside.

Step 2: Slice ham or use pre-sliced ham and cook slightly.  You can do this by broiling in the oven for a few minutes or in a fry pan until the edges are brown.  Set aside.

Step 3: Split open English muffins and place on cookie sheet with insides up.  Broil on high for 2-3 minutes until browned slightly.  Watch carefully!

Step 4:  Make hollandaise sauce (recipe here).

Step 5: Arrange individual stacks as follows.

1. One muffin slice on plate.
2. Top with about one tablespoon of hollandaise sauce.
3. Put on a slice of ham.
4. Spoon on another tablespoon of sauce.
5. Layer on a second muffin slice.
6. Top with another tablespoon of sauce.
7. Put on one poached egg.
8. Cover egg with about 1-2 tablespoons of sauce.
9. Sprinkle with paprika if desired.

Tips

• I often lay out all of the plates and do the muffins all at the same time so that I make sure I leave enough sauce for all of them!

Well, what do you think?  It may seem a little complicated, but it really is surprising to me how quickly it all comes together.  And it just feels so fancy! 

Actually, the one and only time I’ve been on a cruise, I had to order the Eggs Benedict for breakfast because I wanted to compare.  It was okay…

This homemade version is so much better!!!

Enjoy!

~ Rachel