Eggs Benedict Recipe
Poached eggs and ham on an English muffin.
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Ingredients
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Eggs
Assembly
Hollandaise Sauce
Method
Eggs
- 1
Prepare the Poaching Water
In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Assembly
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
- 5
Assemble the Dish
On each toasted English muffin half, layer a slice of ham and top it with a poached egg. Season with salt and black pepper to taste.
Hollandaise Sauce
- 6
Make the Sauce
In a heatproof bowl (or using a double boiler), whisk together 3 egg yolks and 1 tablespoon of lemon juice until pale and thick.
- 7
Add Melted Butter
Slowly drizzle in 1 cup of melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
- 8
Serve
Pour the Hollandaise sauce over the assembled eggs and serve immediately.