Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
For the Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Cook the Ham
In a skillet over medium heat, cook the Canadian bacon or ham slices until heated through and slightly browned. Set aside.
- 3
Poach the Eggs
Fill a saucepan with water, add vinegar and salt, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Assemble the Dish
On each toasted English muffin half, place a slice of ham and top with a poached egg. Keep warm while you prepare the hollandaise sauce.
For the Hollandaise Sauce
- 5
Melt the Butter
In a saucepan, melt the unsalted butter over low heat until it is completely melted and hot, but not boiling.
- 6
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until pale and slightly thickened.
- 7
- 8
Season the Sauce
Add salt and a pinch of cayenne pepper to taste, and whisk until well combined.