Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs and Ham
Hollandaise Sauce
Garnish
Method
Preparing the Ingredients
- 1
Prepare the English Muffins and Ham
Split the English muffins in half and toast them until golden brown. In a skillet, cook the Canadian bacon or ham over medium heat until warmed through and slightly crispy, about 2-3 minutes per side.
- 2
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, mustard, and a pinch of salt. Set the bowl over a saucepan of simmering water (double boiler method). Whisk continuously until the mixture thickens and doubles in volume, about 3-5 minutes.
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble.
- 4
Combine Hollandaise Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce is thick and creamy. Season with additional salt and a pinch of cayenne pepper to taste. Keep warm.
Cooking the Eggs
- 5
Poach the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.