Ham & Bacon > Ham > Eggs Benedict

Eggs Benedict

Cooking method: Poaching
Serves 2
Total preparation time: 20 min.


4 slices ham, sliced thin
1 tablespoon butter
4 eggs, poached
2 English muffins, cut in half and toasted
Truffles, optional


1. Sauté the ham slices in sizzling butter for a few seconds on each side. Place ham slices on top of toasted English muffins.

2. Make Hollandaise sauce.

3. Poach eggs by adding salt and white wine vinegar to boiling water, then reduce to a simmer and introduce the eggs gradually—breaking each onto a saucer and sliding it into the water. When the whites are firm, remove eggs with a slotted spoon and drain them on paper towels.

4. Place the eggs on top of the ham and muffin and cover them with Hollandaise Sauce.


The classic embellishment for this dish is a slice or two of truffles. Of course these have become so expensive that even fine restaurants often do not use them.


Serve with asparagus, which will go nicely with any of the Hollandaise Sauce that seeps over from the eggs, and a dry white wine.

This recipe is from MEAT by the Lobel's