Eggs Benedict Recipe
Homemade English Muffins, Sliced Ham, Hollandaise Sauce, Chives, Black Pepper, Mixed Berry Salad
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water (double boiler) and whisk until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Season with salt and black pepper, then stir in chopped chives.
- 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 about 3-4 minutes until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
- 5
