Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Prepare the Water for Poaching
Fill a large saucepan with water, add salt and vinegar, and bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until it becomes thick and pale.
- 5
Combine Ingredients
Place the bowl over a saucepan of simmering water (double boiler method). Gradually whisk in the melted butter until the sauce is thickened and smooth. Add cayenne pepper to taste.