Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggs Benedict
Method
Preparation of Hollandaise Sauce
- 1
Melt Butter
In a small saucepan, melt the butter over low heat until it is completely melted, then set aside to cool slightly.
- 2
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
- 3
Cooking the Eggs
- 4
Prepare Water for Poaching
In a large saucepan, bring water to a gentle simmer and add the white vinegar.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, poaching them for about 3-4 minutes until the whites are set but the yolks are still runny.
- 6
Assembly
- 7
Toast Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Layer Ingredients
On each half of the toasted muffin, place a slice of ham followed by a poached egg.
- 9
Add Hollandaise Sauce
Spoon the prepared hollandaise sauce generously over the poached eggs.
- 10
Garnish
Sprinkle chopped chives on top if desired, and serve immediately.