Eggs Benedict Recipe
Poached eggs with ham on an English muffin, topped with hollandaise.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat.
- 2
Add Vinegar
Add 1 tablespoon of white vinegar to the simmering water. This helps the egg whites to coagulate.
- 3
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes for soft yolks or longer if desired.
- 4
For the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until completely melted.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt.
- 7
- 8
Season the Sauce
Add 1 teaspoon of salt and 1 teaspoon of ground white pepper. Whisk until well combined.
For Assembly
- 9
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 10
Assemble the Benedict
On each half of the toasted English muffin, place a slice of ham, followed by a poached egg, and then drizzle generously with hollandaise sauce.
- 11
Garnish and Serve
Garnish with fresh chives and serve immediately.