Eggs Benedict Recipe
Two poached eggs on an English muffin, topped with hollandaise sauce.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
Making Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it is completely melted and just starting to bubble.
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until the mixture is pale and thick.
- 5
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler style) and gradually whisk in the melted butter, a little at a time, until the sauce is thickened and smooth. Season with 1 teaspoon of salt and a pinch of cayenne pepper.
Assembling Eggs Benedict
- 6
Toast English Muffins
Split the English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
Place one half of the toasted English muffin on each plate. Top with one poached egg and drizzle with hollandaise sauce. Garnish with chopped fresh chives or parsley.
