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 Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide the eggs into the simmering water, taking care not to overcrowd the pan. Poach for about 3-4 minutes, or until the whites are set but the yolks are still soft. Remove the eggs with a slotted spoon and set aside on a paper towel to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it’s completely melted and warm, but not boiling.
- 4
Prepare the Egg Yolks
In a medium bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 0.5 teaspoon of salt until frothy.
- 5
Combine and Whisk
Gradually drizzle the melted butter into the egg yolk mixture, whisking constantly to emulsify and create a smooth sauce. Stir in 0.25 teaspoon of cayenne pepper. If the sauce is too thick, you can thin it with a little warm water.
For Assembly
- 6
Toast the English Muffins
Split the 2 English muffins in half and toast them until golden brown.
- 7
Layer the Ingredients
On each toasted muffin half, place a slice of ham. Top with a poached egg and drizzle generously with hollandaise sauce.
- 8