Eggs Benedict Recipe
Poached eggs on English muffin, topped with hollandaise sauce and served with a side of mixed greens.
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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. Add 1 tablespoon of white vinegar to the water. This helps the egg whites coagulate.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water, one at a time. Cook for about 3-4 minutes for a runny yolk. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
- 4
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until well combined.
- 5
Combine and Emulsify
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. If it gets too thick, you can thin it with a little warm water. Season with 1 teaspoon of salt and a pinch of cayenne pepper.
For Assembly
- 6
Toast the English Muffins
Split the 2 English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
Place the toasted English muffin halves on a plate. Top each half with a poached egg, then drizzle generously with hollandaise sauce.
- 8
Prepare the Mixed Greens
In a bowl, toss the mixed greens with 1 tablespoon of olive oil, salt, and pepper to taste.
- 9
Serve
Serve the Eggs Benedict warm alongside the mixed greens.
