Eggs Benedict Recipe
Poached eggs on an English muffin with ham and hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
For the Poached Eggs
- 1
Prepare the Water
Fill a medium saucepan with water and bring it to a gentle simmer. Add the tablespoon of vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. When the water is simmering, gently slide the eggs into the water one at a time. Cook for about 3-4 minutes or until the whites are set, and the yolks are still runny. Remove the eggs with a slotted spoon and place them on a plate lined with paper towels to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely melted and hot, but not browned.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks together with the lemon juice and salt until the mixture is pale and frothy.
- 5
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler). Gradually drizzle in the melted butter while continuously whisking until the sauce thickens and becomes smooth. Stir in cayenne pepper and adjust seasoning to taste.
Assembly
- 6
Toast the English Muffins
Slice 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, followed by a poached egg. Drizzle the hollandaise sauce generously over the top.
- 8
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.