Eggs Benedict Recipe
English muffin, jambon, Hollandaise sauce
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Ingredients
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Eggs Benedict Ingredients
Method
Instructions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler), making sure the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Season with black pepper and set aside.
- 2
Poach the Eggs
In a pot, bring water to a simmer and add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Cook for about 3-4 minutes or until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.
- 3
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, place a slice of jambon. Top with a poached egg and generously drizzle with Hollandaise sauce. Season with additional black pepper if desired.
