Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce on an English muffin.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens and doubles in volume. Gradually add melted butter while whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste. Remove from heat and set aside.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl and then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for soft yolks. Use a slotted spoon to remove the eggs and drain on a paper towel.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
Place a slice of ham on each toasted English muffin half. Top with a poached egg and drizzle with the hollandaise sauce. Season with additional black pepper if desired.