Eggs Benedict Recipe
country ham, poached eggs, hollandaise
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler method) and gradually whisk in melted butter until the sauce thickens. Add cayenne pepper and adjust seasoning to taste. Remove from heat and keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Dish
On each toasted muffin half, layer a slice of country ham, top with a poached egg, and drizzle with warm hollandaise sauce. Serve immediately.