Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce on an English muffin
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Ingredients
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Eggs and Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Prepare the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Set aside to cool slightly.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 3
- 4
Season the Sauce
Remove from heat and stir in Dijon mustard, salt, and cayenne pepper. Keep warm.
Eggs and Assembly
- 5
Poach the Eggs
Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
- 6
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
On each toasted muffin half, place a slice of ham. Using a slotted spoon, carefully remove the poached eggs from the water and place one on top of each ham slice.
- 8
Add the Hollandaise Sauce
Generously drizzle the warm hollandaise sauce over each poached egg.
- 9
Garnish and Serve
Sprinkle with fresh parsley for garnish and serve immediately.