Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks and lemon juice until pale and frothy. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt, black pepper, and paprika. Set aside.
- 2
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Cook for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Dish
Place a slice of ham or Canadian bacon on each half of the toasted muffins. Top each with a poached egg and drizzle with hollandaise sauce. Garnish with fresh parsley.
- 5
Serve
Serve immediately while warm, and enjoy your Eggs Benedict!