Eggs Benedict Recipe
Poached eggs on English muffins with hollandaise sauce.
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Garnish
Method
Prepare the Eggs
- 1
Poach the Eggs
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with the remaining eggs, cooking them for about 3-4 minutes 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.
Toast the English Muffins
- 2
Toast Muffins
While the eggs are poaching, slice the English muffins in half and toast them in a toaster or under a broiler until golden brown. Set aside.
Make the Hollandaise Sauce
- 3
Prepare Hollandaise Sauce
In a small saucepan, melt the unsalted butter over low heat. In a bowl, whisk together the egg yolks, lemon juice, salt, and a pinch of cayenne pepper until frothy. Gradually whisk in the melted butter, ensuring it doesn't cook the egg yolks. Continue whisking until the sauce is thickened and has a creamy consistency. If too thick, add a few drops of warm water to adjust the consistency.