Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Poached Eggs
For the English Muffins
For the Hollandaise Sauce
Method
Preparing the Poached Eggs
- 1
Boil Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Toasting the English Muffins
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half after toasting.
Making the Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place the bowl over a pot of simmering water (double boiler). Continue whisking until the mixture thickens, about 3-5 minutes.
- 5
Add Butter
Gradually melt and whisk in 1 cup of melted butter until the sauce is thick and creamy. Add salt and a pinch of cayenne pepper for seasoning.
Assembling the Eggs Benedict
- 6
Plate the Dish
On each buttered half of the toasted English muffin, place a poached egg. Spoon hollandaise sauce generously over the top. Serve immediately.
