Eggs Benedict Recipe
English muffin, jambon, Hollandaise sauce
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Ingredients
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English Muffin and Toppings
Hollandaise Sauce
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a medium saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter to the egg mixture, whisking constantly until the sauce thickens. Season with salt and cayenne pepper, then remove from heat.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
Assembly
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of jambon, followed by a poached egg. Drizzle generously with the hollandaise sauce. Serve immediately.