Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs
Base
Hollandaise Sauce
Method
Preparation of Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set it aside to cool slightly.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
- 3
Cook the Sauce
Place the bowl over a pot of simmering water (double boiler method). Continue to whisk the egg yolk mixture while gradually adding the melted butter. Whisk until the sauce is thickened and smooth. Season with cayenne pepper. Remove from heat and keep warm.
Poaching Eggs
- 4
Prepare the Water
Fill a medium-sized saucepan with water and bring to a gentle simmer. Add the vinegar to the water.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
Assembling Eggs Benedict
Serving
- 9
Serve Immediately
Serve the Eggs Benedict hot with a sprinkle of additional cayenne pepper if desired.