Eggs Benedict Recipe
Poached eggs, ham, hollandaise sauce, English muffin
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Ingredients
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Eggs and Ham
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let it cool slightly.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until it becomes pale and thick.
- 3
- 4
Incorporate Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Stir in a pinch of cayenne pepper. Remove from heat and set aside.
Poaching the Eggs
- 5
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them one by one into the simmering water. Poach for about 3-4 minutes for runny yolks.
- 7
Assembling the Eggs Benedict
- 8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Layer the Ingredients
On each muffin half, place a slice of ham followed by a poached egg.
- 10
Add Hollandaise Sauce
Generously spoon the hollandaise sauce over the poached eggs.
- 11
Serve
Serve immediately while hot, optionally garnishing with additional cayenne pepper or fresh herbs.
