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Eggs Benedict Recipe

Inspired by Helen’s Restaurant
Time30m
Serves2

Poached eggs on English muffins with ham and hollandaise sauce.

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Ingredients

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Eggs Benedict Ingredients

Method

Preparation Steps for Eggs Benedict

1

Make the Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Set over a pot of simmering water and whisk until the mixture thickens. Gradually whisk in melted butter until smooth. Season with cayenne pepper and set aside.

2

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering 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

Prepare the Muffins and Ham

While the eggs are poaching, toast the English muffins and warm the Canadian bacon or ham slices in a skillet until heated through.

4

Assemble the Eggs Benedict

On each toasted muffin half, place a slice of ham, followed by a poached egg. Spoon hollandaise sauce over the top and serve immediately.