Eggs Benedict Recipe

Inspired by Barbuzzo

Time30m

Serves2

Poached eggs on English muffins with hollandaise sauce and smoked salmon.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and salt until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Season with black pepper and chopped chives to taste.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and carefully slide them into the water. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
3
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown.
4
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of smoked salmon and top with a poached egg. Spoon hollandaise sauce generously over each egg. Garnish with additional chives.