Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembling
Method
For the Poached Eggs
- 1
Prepare the Water
Fill a medium saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Cook for 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set them on a plate lined with paper towels. Sprinkle with salt.
For the Hollandaise Sauce
- 3
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and let it cool slightly.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they become pale in color. Gradually add the lemon juice and Dijon mustard, whisking until smooth.
- 5
Combine and Emulsify
Place the bowl over a saucepan of simmering water (double boiler method). Whisk continuously while slowly drizzling in the melted butter until the sauce thickens and becomes creamy. Season with salt and cayenne pepper to taste.
For Assembling
- 6
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of Canadian bacon or ham, followed by a poached egg. Drizzle the hollandaise sauce generously over the top. Garnish with chopped fresh chives or parsley if desired.