Oeuf Benedicte Recipe
Make Oeuf Benedicte Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembling
Method
For the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and set aside.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan over low heat, melt 1 cup of butter. Keep it warm but not boiling.
- 4
Whisk the Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until light and frothy.
- 5
Combine Ingredients
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with 1 teaspoon of salt and 1 teaspoon of cayenne pepper. Keep warm.
For Assembling
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Cook the Bacon or Ham
In a skillet over medium heat, cook the Canadian bacon or ham slices until heated through and slightly crispy.
- 8
Assemble the Dish
On each toasted English muffin half, place a slice of Canadian bacon or ham, followed by a poached egg. Generously drizzle with Hollandaise sauce and garnish with chopped fresh chives.