Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water to help the eggs hold their shape.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon. Carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes for soft yolks or longer if desired. Remove the eggs with a slotted spoon and let drain on a paper towel.
Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it's just melted, then remove from heat.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of salt.
- 5
Combine and Cook
Place the bowl with the yolk mixture over a saucepan of simmering water (double boiler). Whisk continuously until the mixture thickens, about 2-3 minutes. Slowly drizzle in the melted butter while whisking until the sauce is thick and smooth. Add cayenne pepper and whisk to combine.
