The Benedicts Recipe
House-Smoked Ham, Salmon Gravlax or Sautéed Kale
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Ingredients
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Base Ingredients
Protein Options
Hollandaise Sauce
Method
Preparation
- 1
Prepare English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Make Hollandaise Sauce
- 3
Prepare the Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until thick. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Add salt and cayenne pepper to taste.
Poach Eggs
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.
Assembly
- 5
Assemble the Benedicts
On each toasted muffin half, layer the chosen protein, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.