Eggs Benedict Recipe
Two poached eggs, served on top of an English muffin and a sliced ham topped with creamy hollandaise sauce and served with breakfast potatoes.
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the breakfast potatoes
Boil or roast the breakfast potatoes until tender. Season with salt and pepper.
- 2
Make the hollandaise sauce
In a double boiler, whisk together the egg yolks, lemon juice, and Dijon mustard. Gradually add melted butter while whisking until thickened. Season with salt and pepper.
- 3
Poach the eggs
In a pot of simmering water, crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny.
- 4
Toast the English muffins
Split the English muffins in half and toast them until golden brown.
- 5
