Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, ham, and hollandaise on an English muffin.

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Ingredients

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1
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until completely melted and hot, but not boiling.
2
Whisk Egg Yolks
In a bowl, whisk together the egg yolks, lemon juice, salt, and a pinch of cayenne pepper until pale and slightly thickened.
3
Combine Butter and Egg Yolks
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. This will emulsify the mixture and create a creamy sauce. Continue whisking until the sauce is thickened. If it gets too thick, you can whisk in a little warm water to reach the desired consistency.

4
Heat Water
In a large pot, fill with water and bring it to a gentle simmer over medium heat. Add a splash of vinegar to help the egg whites coagulate.
5
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still soft. Using a slotted spoon, remove the eggs from the water and place them on a plate lined with paper towels.

6
Toast the English Muffins
Halve the English muffins and toast them until golden brown.
7
Layer Ingredients
On each toasted muffin half, place a slice of ham and then top with a poached egg.
8
Add Hollandaise Sauce
Generously spoon the hollandaise sauce over the poached eggs.
9
Serve
Serve immediately while warm, garnished with additional cayenne pepper or fresh herbs if desired.