Eggs Benedict Recipe
Poached eggs, ham, hollandaise on an English muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching the Eggs
- 1
Prepare the Poaching Water
Fill a medium saucepan with water, add the white vinegar, and bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the other eggs, poaching them for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a towel to drain.
Making the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it's completely melted and starting to bubble.
- 4
Blend Egg Yolks and Lemon Juice
In a heat-proof bowl, whisk together the egg yolks and lemon juice until well combined.
- 5
- 6
Season
Add salt and a pinch of cayenne pepper to taste, whisking until well combined.
Assembling the Dish
- 7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 8
Layer the Ingredients
Place a slice of ham on each toasted muffin half, followed by a poached egg on top of the ham.
- 9
Add Hollandaise Sauce
Spoon the hollandaise sauce generously over each poached egg.
- 10
Garnish and Serve
Sprinkle with chopped fresh chives if desired, and serve immediately while warm.
