Eggs Benedict Recipe
English muffin, brisket, or ham, over easy eggs and SMOAK’d hollandaise, served with breakfast potatoes
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
- 2
Make the SMOAK’d Hollandaise
In a heatproof bowl, melt 1 cup of butter slowly. In another bowl, whisk together 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of salt. Gradually whisk in the melted butter until combined. If desired, add a pinch of cayenne pepper to enhance flavor.
Cooking the Eggs and Assembling
- 3
Cook the Eggs
Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on a paper towel.
- 4
Toast the English Muffins
While the eggs are cooking, slice the English muffins in half and toast them until golden brown.
- 5