Eggs Benedict Recipe
toasted English muffin, ham, poached eggs, hollandaise, bistro potatoes
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
- 2
Poach the Eggs
Fill a saucepan with water, add a splash of vinegar, and bring to a simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for runny yolks, then remove with a slotted spoon and drain on paper towels.
- 3
Make 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). Slowly whisk in the melted butter until the sauce thickens. Season with salt and pepper.
- 4
Assemble the Eggs Benedict
Toast the English muffins and place a slice of ham on each half. Top with a poached egg and drizzle with hollandaise sauce. Serve with bistro potatoes on the side, garnished with fresh parsley.
