Country Style Eggs Benedict

This is a simple recipe, with a slight twist.  Eggs Benedict have taken turns over the years.  Originally it was a simple poached egg on back bacon on an English muffin smothered in Hollandaise sauce.

Over time is has taken many turns.  The back bacon has been replaced with salmon, ham, and any other thin sliced meat one can think of.  Hollandaise Sauce has been known to change depending on the taste of the chef.  The lemon in it can be replaced with any acid, like orange juice, lime juice, and the like.

Traditionally served on a toasted English Muffin, I put mine on thickly sliced toast made from 30% whole wheat, homemade bread.

The secret to making the Hollandaise Sauce so that it doesn’t break (separate) is the temperature of the egg and lemon mixture and the liquified butter. Almost as important is the whisking and blending of the butter.

Country Style Eggs Benedict
Print Recipe
This is a twist on traditional style Eggs Benedict. It is made with country fresh, home smoked ham, and toast instead of an English Muffin.
Servings Prep Time
4 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 5 minutes
Cook Time
10-15 minutes
Country Style Eggs Benedict
Print Recipe
This is a twist on traditional style Eggs Benedict. It is made with country fresh, home smoked ham, and toast instead of an English Muffin.
Servings Prep Time
4 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 5 minutes
Cook Time
10-15 minutes
Ingredients
Hollandaise Sauce
Main Dish
Servings:
Instructions
Hollandaise Sauce
  1. Whisk egg yolks in glass bowl until frothy.
  2. Whisk in lemon juice, cayenne pepper and salt.
  3. Set bowl over saucepan containing just off the boil water. Do not let the bowl touch the water.
  4. Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Be extremely careful not to let the eggs start to scramble. Whisking should be rapid and steady.
  5. Turn heat down, do not remove from heat. While continuously whisking, very gradually add the melted butter to the egg and lemon mixture. Do not add quickly or sauce will break (curdle). Whisk until smooth and creamy. NOTE: Make sure the melted butter is NOT HOT. The trick here is to warm the sauce without allowing the eggs to scramble. If the bowl is touching the simmering water, the water is boiling, or the butter is too hot the eggs will scramble. WHISKING continuously is imperative to ensure the butter doesn't curdle when added to the egg and lemon mixture.
Building the Bennie
  1. Toast homemade bread and lightly butter
  2. Poach 4-8 eggs to desired doneness. I prefer mine to be soft and runny so the yolk mixes into the Hollandaise Sauce.
  3. Place ham on buttered slice of toast. Place 1 or 2 poached eggs on top of ham. Using a tablespoon, gently spoon Hollandaise Sauce over the eggs ham and toast.
  4. Sprinkle a light dusting of smoked paprika on top of sauce, serve hot.
Recipe Notes

Variations on a Theme:

  1. Use smoked salmon, back bacon, or a panfried breakfast steak instead of ham.
  2. Use a toasted English Muffin instead of toast (traditional)
  3. Use orange juice instead of lemon in Hollandaise Sauce.

This Hollandaise Sauce can be used as a base for sauces for fish or meats.  For Ham, replace the cayenne pepper with a tablespoon of dry mustard for a nice mustard cream sauce.  For fish, add a little extra lemon, a little fresh basil and marjoram.