Eggs Benedict Recipe
poached eggs, lemon hollandaise, english muffin
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while continuing to whisk until well combined. Season with salt and pepper to taste. Remove from heat and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
Place a toasted English muffin half on a plate, top with a poached egg, and drizzle with hollandaise sauce. Sprinkle with paprika and additional black pepper if desired.