Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce.
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Garnish
Method
Egg Preparation
- 1
Poach the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and let them drain on a paper towel.
Muffin Preparation
- 2
Hollandaise Sauce Preparation
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Gradually whisk in the melted butter until the sauce is thickened. Season with salt and cayenne pepper. Remove from heat.