Eggs Benedict Recipe
2 poached eggs, mortadella, red pepper hollandaise, garlic bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs and Hollandaise
Garlic Bread
Method
Eggs and Hollandaise Preparation
- 1
Poaching the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and set aside.
- 2
Making the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a saucepan of simmering water (double boiler method). Gradually whisk in the melted unsalted butter until the sauce thickens. Stir in the chopped red bell pepper and season with black pepper to taste.
Garlic Bread Preparation
- 3
Preparing Garlic Butter
In a bowl, mix softened unsalted butter, minced garlic, and chopped parsley until well combined.
- 4
Assembly
- 5
Assembling Eggs Benedict
On each plate, place a slice of toasted garlic bread. Top with a slice of mortadella, then gently place the poached egg on top. Drizzle the red pepper hollandaise sauce over the eggs and garnish with additional black pepper if desired.