Eggs Benedict with Smoked Ham & Hollandaise Sauce

30 mins
Prep Time
30 mins
Total Time
Gluten Free Icon
Contains Gluten


Amount / QuantityIngredients

Large Egg Yolks

6 tablespoons 

Fresh Lemon Juice

1 1/2 teaspoons 


2 cups 

Unsalted Butter, melted

24 slices 

Jones Dairy Farm Ham Slices

3 tablespoons 

White Wine Vinegar




English Muffins, split, toasted

Shredded Lemon Peel (optional)


  1. For the hollandaise sauce, place egg yolks, lemon juice and salt in blender; cover. With motor of blender running, gradually pour melted butter through top opening.

  2. Blend for an additional 30 seconds or until sauce has thickened.

  3. Remove sauce from blender container. Keep warm in saucepan over hot NOT boiling water until ready to use.

  4. Pan fry ham slices on pre-heated 325°F flat top grill approximately 1 minute per side or until golden. Remove and keep warm.

  5. Add vinegar to deep skillet filled with simmering water at least 3-inches deep. Slip eggs, one at a time into water. Simmer gently until desired degree of doneness is reached.

  6. For each serving, place 2 English muffin halves on serving plate. Top each with 2 slices ham and one poached egg. Spoon hollandaise sauce over each half. Garnish with lemon peel.

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