Eggs Benedict Recipe
Grilled breakfast ham on an English muffin, topped with poached eggs, hollandaise and green onions.
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Ingredients
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Ingredients for Eggs Benedict
Method
Preparation Steps for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add the melted butter while whisking until smooth. Season with ground black pepper and set aside.
- 2
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Prepare the Ham and English Muffins
Grill the breakfast ham slices on medium heat until heated through and slightly crispy. Toast the English muffins until golden brown.
- 4
Assemble the Eggs Benedict
Place a slice of grilled ham on each toasted English muffin half. Top each with a poached egg and generously drizzle with hollandaise sauce. Garnish with chopped green onions.
