Eggs Benedict Recipe
Poached eggs on an English muffin, topped with hollandaise sauce and served with a side salad.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened. Gradually add melted butter, whisking until smooth. Season with black pepper. Remove from heat and keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide 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 English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
Place a toasted English muffin half on each plate. Top each half with a poached egg and drizzle with hollandaise sauce.
- 5
