Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens. Gradually add melted butter while whisking continuously until the sauce is smooth. Season with salt and black pepper.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into individual small bowls. Swirl the water to create a vortex and gently slide the eggs into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of ham or Canadian bacon, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with fresh parsley.
