Classic Eggs Benedict Recipe
Poached eggs atop a toasted English muffin, topped with house-made hollandaise. Served with fruit & choice of home fries or latkes. With grilled ham.
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Ingredients
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Eggs Benedict Ingredients
Method
Cooking Directions
- 1
Prepare the Hollandaise Sauce
In a double boiler or heatproof bowl over simmering water, whisk the egg yolks and lemon juice until pale and thick. Slowly add the melted butter, whisking continuously until the sauce is thickened. Stir in salt and cayenne pepper. Remove from heat and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and let drain.
- 3
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, layer a slice of grilled ham, top with a poached egg, and drizzle with hollandaise sauce.
- 5
Serve
Serve immediately with a side of assorted fruit and a choice of home fries or latkes.
