Benny's Eggs Recipe
Poached eggs on English muffins with hollandaise sauce and smoked salmon.
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Topping
Method
Preparing the Eggs
- 1
Poaching the Eggs
Fill a large saucepan with water and add the vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Toasting the English Muffins
- 2
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
Making the Hollandaise Sauce
- 3
Prepare the Sauce
In a small saucepan, melt the butter over low heat until it is completely melted and starts to foam. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes creamy. Keep it warm, but do not overheat.