Eggs Benedict Recipe
Grilled English muffin topped with thick-cut ham, two basted eggs & smothered with creamy hollandaise sauce.
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Ingredients
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Muffins and Ham
Eggs
Hollandaise Sauce
Method
Preparing the Muffins and Ham
- 1
Toast the Muffins
Halve the English muffins and toast them until golden brown.
- 2
Poaching the Eggs
- 3
Prepare Water
Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the eggs into the center. Poach the eggs for about 3-4 minutes for soft yolks. Remove with a slotted spoon and let drain on a paper towel.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to simmer.
- 6
Combine Ingredients
In a bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until well combined.
- 7
Assembling the Eggs Benedict
- 8
Layer the Ingredients
On each toasted English muffin half, place a slice of grilled ham, followed by a poached egg.
- 9
Top with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.
- 10
Serve Immediately
Serve your Eggs Benedict immediately, garnished with additional cayenne pepper or chopped parsley if desired.
