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
Preparing the Poached Eggs
- 1
Boil Water
Fill a large saucepan with water and add the vinegar. Bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. When the water is simmering, gently slide each egg into the water. Poach for about 3-4 minutes for a soft yolk, or longer if desired. Remove with a slotted spoon and set aside.
Toasting the English Muffins
- 3
Toast Muffins
While the eggs are poaching, slice the English muffins in half and toast them until golden brown. Set aside.
Making the Hollandaise Sauce
- 4
Melt Butter
In a small saucepan, melt the butter over low heat until completely melted, then set aside to cool slightly.
- 5
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 6
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened and smooth. Season with salt and a pinch of cayenne pepper.
