Eggs Benedict Recipe
2 poached eggs, English muffin, ham, hollandaise. Served with hash browns.
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Ingredients
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Eggs Benedict Ingredients
Method
Cooking Directions
- 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). Whisk constantly until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk until fully combined. Set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
Assemble the Eggs Benedict
Place a slice of ham on each toasted muffin half. Top with a poached egg, and generously drizzle with hollandaise sauce. Season with black pepper.
- 5
