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Eggs Benedict

eggs benedict with hollandaise sauce on English muffins with ham and asparagus and poached eggs
  • Serves:  12
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • 6 tablespoons salted butter
  • 6 English muffins, cut in half
  • 12 Poached Eggs
  • 1 cup Hollandaise Sauce
  • Slices of ham or cooked Canadian bacon
  • ¼ cup minced fresh herbs, (chives, parsley, or dill)

Method

  1. Preheat the oven to 375°F with a rack in the center position. 
  2. Butter each half of the English muffins with ½ tablespoon butter. Arrange the muffins on a large sheet pan and bake until golden and crispy, about 10 minutes.
  3. While the muffins are toasting, heat the poached eggs and hollandaise sauce according to respective recipe instructions.
  4. Arrange the toasted English muffins on a large platter. Top each half with slices of ham or Canadian bacon, then with a poached egg. Drizzle hollandaise sauce over the entire platter and top with fresh herbs. Serve immediately.