Classic Benedict Recipe

Time30m

Serves2

Hollandaise, griddled English muffin

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Ingredients

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1
Prepare the Double Boiler
Fill a saucepan with a couple of inches of water and bring to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom does not touch the water.
2
Combine Ingredients
In the bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.
3
Add Butter
Gradually add the melted butter, whisking constantly until the sauce is thick and creamy. Remove from heat and season with salt and cayenne pepper.

4
Toast the Muffins
Split the English muffins in half and toast them until golden brown. Spread butter on the cut sides.

5
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes for runny yolks.

6
Plate the Dish
Place a toasted English muffin half on a plate, top it with a poached egg, drizzle with hollandaise sauce, and garnish with chopped parsley.