The Classic Benedict Recipe
Ham and hollandaise on an English muffin.
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Ingredients
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Ingredients for Classic Benedict
Method
Directions for Classic Benedict
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a saucepan of simmering water (double boiler). Continue whisking until the mixture thickens. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth and emulsified. Stir in white pepper and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 4
