Classic Eggs Benedict Recipe
English muffin, sliced deli ham, and two poached eggs, topped with Hollandaise sauce.
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Ingredients
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Classic Eggs Benedict
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- 2
Melt the Butter
In a small saucepan, melt the butter over medium heat until it's completely melted and bubbling. Gradually whisk in the melted butter into the egg yolk mixture, a little at a time, until the sauce thickens. Season with salt and white pepper.
- 3
Poach the Eggs
In a large saucepan, bring 1 liter of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl and gently slide them into the water one at a time. Cook 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.
- 4
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 5