Eggs Benedict* Recipe
Poached Eggs, Toasted English Muffin, Spinach, Hollandaise, and your Choice of Classic Ham, Smoked Salmon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and white pepper. Gradually whisk in the melted butter until the mixture is thick and creamy. Keep warm.
- 2
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
- 3
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5