Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce
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Ingredients
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For the Poached Eggs
For the English Muffins
For the Hollandaise Sauce
Method
For the Poached Eggs
Prepare the Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes, or until the whites are set but the yolks are still soft. Remove with a slotted spoon and set aside.
For the English Muffins
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half.
For the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat until completely melted and hot, but not boiling.
Whisk the Egg Yolks
In a mixing bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
Combine with Butter
Gradually drizzle the melted butter into the egg yolk mixture while continuously whisking to emulsify. The sauce should thicken and become creamy. Season with salt and cayenne pepper to taste.