Eggs Benedict Recipe
Poached eggs on English muffins with hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the English Muffins
For the Hollandaise Sauce
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Once the water is simmering, gently slide each egg into the water one at a time. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
For the English Muffins
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Once toasted, spread 1 tablespoon of butter on each half.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of butter over low heat. Once melted, remove from heat.
- 5
Whisk the Egg Yolks
In a bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until pale and thick.
- 6
Combine and Emulsify
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper.
