Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Garnish
Method
Poach the Eggs
- 1
Prepare the Water
Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs, one at a time, into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer if desired. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
Toast the English Muffins
- 3
Slice and Toast
Split the English muffins in half and toast them until golden brown. Spread butter on each half once toasted.
Make the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 6
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened and smooth. Add salt and cayenne pepper, and mix well.