Eggs Benedict Recipe
Poached eggs on English muffins, topped with hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted. Remove from heat and set aside.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and light in color.
- 3
- 4
Season the Sauce
Remove from heat and whisk in the Dijon mustard, salt, and cayenne pepper to taste. Keep the sauce warm while you prepare the eggs.
Poaching the Eggs
- 5
Prepare the Water
In a large saucepan, bring water to a gentle simmer. Add a teaspoon of salt.
- 6
Crack the Eggs
Crack each egg into a small bowl, being careful not to break the yolk.
- 7
Poach the Eggs
Gently slide the eggs into the simmering water. Cook for about 3-4 minutes for a soft yolk or longer if you prefer a firmer yolk.
- 8
Remove the Eggs
Using a slotted spoon, carefully remove the poached eggs and place them on a plate lined with paper towels to drain.
Assembling the Eggs Benedict
- 9
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 10
Add the Eggs
Place one poached egg on each half of the toasted English muffin.
- 11
Top with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.
- 12
Season and Serve
Sprinkle with black pepper and additional salt if desired. Serve immediately.
