Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce.
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Ingredients
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Ingredients for Eggs Benedict
Method
Directions for Preparing Eggs Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and pepper. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide the egg into the water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4