Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, ham, and hollandaise sauce on an English muffin.

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Ingredients

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1
Melt the Butter
In a saucepan over low heat, melt the butter until it is fully liquid. Remove from heat and let it cool slightly.
2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until it becomes thick and pale.
3
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Ensure that the butter is added slowly to avoid scrambling the eggs.
4
Season the Sauce
Add salt and cayenne pepper to the mixture, whisking until fully combined. If the sauce is too thick, you can whisk in a teaspoon of warm water to thin it out.

5
Prepare the Water
Fill a large saucepan with water and add vinegar. Bring it to a gentle simmer over medium heat.
6
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

7
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
8
Cook the Ham
In a non-stick skillet, lightly sear the Canadian bacon or ham slices over medium heat until heated through, about 1-2 minutes on each side.
9
Assemble the Dish
On each toasted English muffin half, place a slice of ham followed by a poached egg. Drizzle generously with hollandaise sauce.
10
Serve
Serve immediately while hot, optionally garnished with a sprinkle of cayenne pepper or fresh herbs.