Eggs Benedict Recipe
Classic breakfast dish with poached eggs, hollandaise sauce, and thick ham.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue whisking until thickened. Gradually whisk in melted butter until the sauce is smooth and creamy. Season with salt and white pepper to taste. Set aside and keep warm.
- 2
Poach the Eggs
Fill a pot with water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and let 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