Eggs Benedict Recipe

Melt the Butter

In a small saucepan over low heat, melt the butter until it’s completely liquefied, then set aside.

Whisk the Egg Yolks

In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and slightly thickened.

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.

Prepare the Water

In a large saucepan, fill with water and add the white vinegar. Bring to a gentle simmer.

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.

Remove the Eggs

Using a slotted spoon, remove the poached eggs from the water and set them on a paper towel to drain.

Butter the Muffins

Slice the English muffins in half and spread the butter on each half.

Toast

Toast the buttered muffins in a toaster or under the broiler until golden brown.

Layer the Ingredients

Place each toasted English muffin half on a plate. Top each half with one poached egg.

Add Hollandaise Sauce

Generously spoon the hollandaise sauce over the poached eggs.

Garnish

Sprinkle chopped parsley on top for garnish before serving.