Eggs Benedict Recipe
Poached eggs and hollandaise sauce on an English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Poaching the Eggs
Fill a medium saucepan with water and add white vinegar. Bring the water to a gentle simmer over medium heat.
- 2
Prepare the Eggs
Crack one egg into a small bowl. Carefully slide the egg into the simmering water. Repeat with the remaining eggs, making sure not to crowd the pan.
- 3
Hollandaise Sauce
- 4
Melting the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- 5
Whisking the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 6
- 7
Seasoning
Stir in salt and a pinch of cayenne pepper for flavor. Set aside, keeping it warm.
Assembly
- 8
Toasting the Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Layering the Ingredients
Place a slice of ham or Canadian bacon on each half of the toasted English muffin.
- 10
Adding the Eggs
Top each slice of ham with a poached egg.
- 11
Drizzling Hollandaise
Generously drizzle the hollandaise sauce over the poached eggs.
- 12