Eggs Benedict Recipe
Poached eggs on English muffins with hollandaise sauce and ham.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparation
- 1
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Prepare the Ham
While the muffins are toasting, heat a skillet over medium heat and lightly brown the ham slices for about 1-2 minutes on each side.
Poaching the Eggs
- 3
Boil Water
In a large saucepan, fill with water about 2-3 inches deep and bring it to a simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and gently slide each egg into the water. Poach for about 3-4 minutes for a runny yolk or longer for firmer yolks.
- 5
Making Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble. Remove from heat.
- 7
- 8
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is smooth and creamy. Add cayenne pepper to taste.
Assembly
- 9
Assemble the Dish
On each toasted English muffin half, place a slice of browned ham, then top with a poached egg. Spoon hollandaise sauce generously over the top.
- 10
Serve
Serve immediately while hot, garnished with additional cayenne pepper if desired.