Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce and smoked salmon.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 2
Poach the Eggs
Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide the egg into the center. Repeat with remaining eggs. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon and place on a paper towel to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat until just melted. Remove from heat and let cool slightly.
- 4
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and slightly thickened.
- 5
Combine and Cook
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens and is smooth. Season with salt and a pinch of cayenne pepper, mixing well.
