Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Method
Egg Preparation
- 1
Poaching Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl, then gently slide each egg into the simmering water, one at a time. Poach the eggs for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
Muffin Preparation
- 2
Hollandaise Sauce Preparation
- 3
Making Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (double boiler method) and whisk continuously until the mixture thickens. Gradually add the melted butter while whisking until the sauce is smooth and creamy. Season with salt and cayenne pepper, and remove from heat.
Assembly
- 4
Assembling Eggs Benedict
Place a toasted English muffin half on a plate. Top with a poached egg and drizzle with hollandaise sauce. Repeat with the remaining muffin halves and serve immediately.
