Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs
Muffins and Ham
Hollandaise Sauce
Method
Prepare the Hollandaise Sauce
- 1
Melt Butter
In a small saucepan, melt the butter over low heat until it is completely melted and starts to foam.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
- 3
- 4
Season Sauce
Remove from heat and stir in a pinch of cayenne pepper. Keep warm until ready to serve.
Poach the Eggs
- 5
Prepare Water
Fill a large saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
- 6
Crack Eggs
Crack each egg into a small bowl. This will help you gently slide the eggs into the simmering water.
- 7
Poach Eggs
Carefully slide each egg into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- 8
Drain Eggs
Remove the eggs with a slotted spoon and set them aside on a plate lined with paper towels to drain excess water.
Assemble the Dish
- 9
Toast Muffins
Split the English muffins in half and toast them until golden brown.
- 10
Add Ham
Place a slice of ham on each half of the toasted English muffins.
- 11
Add Poached Eggs
Top each ham slice with a poached egg.
- 12
Add Hollandaise Sauce
Generously drizzle the warm hollandaise sauce over the poached eggs.
- 13
Serve
Serve immediately and enjoy your Eggs Benedict!