Eggs Benedict Recipe
Poached eggs on English muffins with ham and hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely liquid. Remove from heat and set aside.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until the mixture becomes pale and slightly thickened.
- 3
- 4
Season the Sauce
Once thickened, remove from heat and season with salt and cayenne pepper to taste. Keep warm until serving.
Poaching the Eggs and Assembling
- 5
- 6
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 for soft poached eggs or longer for firmer yolks.
- 7
Toast English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 8
Layer the Ingredients
Place a slice of ham on each half of the toasted English muffin. Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the ham.
- 9
Add Hollandaise Sauce
Generously drizzle the prepared hollandaise sauce over the poached eggs and serve immediately.
