Eggs Benedict Recipe
Poached eggs, smoked ham, and hollandaise sauce on an English muffin.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
To Make the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon. Carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes, or until the whites are set but yolks are still runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.
To Make the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 4
Combine Ingredients
In a medium bowl, whisk together 3 egg yolks, 1 tablespoon of fresh lemon juice, and 1 teaspoon of salt.
- 5
Emulsify the Sauce
Place the bowl over a pot of simmering water (double boiler). While whisking continuously, slowly drizzle in the melted butter until the sauce thickens and becomes creamy. Add a pinch of cayenne pepper and mix well.
To Assemble the Eggs Benedict
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Layer the Ingredients
On each toasted muffin half, place a slice of smoked ham, followed by a poached egg. Drizzle with hollandaise sauce to taste.
- 8
Garnish and Serve
Sprinkle with chopped fresh chives if desired. Serve immediately.