Oeufs Bénédictines Recipe
Two poached eggs served on English muffin and topped with our housemade hollandaise sauce. Classic with Smoked Country Ham - $18.95 Florence with Fresh Spinach Leaves - $16.95
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Ingredients
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For the Poached Eggs and English Muffin
For the Hollandaise Sauce
Method
Poaching the Eggs
- 1
Prepare the Poaching Water
Fill a large saucepan with water, add a splash of vinegar, and bring to a gentle simmer.
- 2
Poach the Eggs
Crack each egg into a small bowl, gently slide them into the simmering water, and poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Preparing the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat and set aside.
- 4
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until pale and frothy.
- 5
Combine with Butter
Gradually drizzle the melted butter into the egg mixture while whisking continuously until the sauce thickens. Season with salt and cayenne pepper to taste.
Assembling Oeufs Bénédictines
- 6
Toast the English Muffins
Split and toast the English muffins until golden brown.
- 7
Layer the Ingredients
Place a slice of smoked ham (or a handful of fresh spinach leaves for Florence option) on each half of the muffin, top with a poached egg, and drizzle generously with hollandaise sauce.
- 8
Serve
Serve immediately and enjoy your Oeufs Bénédictines!
