Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs
English Muffins
Hollandaise Sauce
Garnish
Method
Prepare the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan over low heat, melt the butter until it’s completely liquefied, then set aside.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.
- 3
Cook the Sauce
Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly and slowly pour in the melted butter until the sauce thickens. Remove from heat and stir in salt and cayenne pepper.
Poach the Eggs
- 4
Prepare the Water
In a large saucepan, fill with water and add the white vinegar. Bring to a gentle simmer.
- 5
Poach the Eggs
Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide each egg into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
- 6
Toast the English Muffins
- 7
Butter the Muffins
Slice the English muffins in half and spread the butter on each half.
- 8
Toast
Toast the buttered muffins in a toaster or under the broiler until golden brown.
More from Aba
Was this page helpful?
Help improve this recipe for others.