Eggs Benedict Recipe
English muffin, ham, hollandaise, poached egg
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Ingredients
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Muffin and Ham
Poached Eggs
Hollandaise Sauce
Method
Prepare Muffins and Ham
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Heat the Ham
In a skillet over medium heat, warm the ham slices for about 2-3 minutes on each side until heated through and slightly crispy.
Poach the Eggs
- 3
- 4
Make Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until completely liquid. Remove from heat and let cool slightly.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks with lemon juice and salt until pale and thick.
- 7
Combine Ingredients
Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. Gradually add the melted butter while whisking constantly until the sauce is thick and creamy. Stir in cayenne pepper.
Assemble the Eggs Benedict
- 8
Layer the Ingredients
On each toasted muffin half, place a slice of warm ham. Top with a poached egg.
- 9
Add Hollandaise Sauce
Drizzle the hollandaise sauce over the poached eggs generously.
- 10
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.