Eggs Benedict Recipe
Poached eggs with ham on an English muffin, topped with hollandaise sauce.
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Ingredients
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Eggs and Ham
Hollandaise Sauce
Method
Preparing the Eggs and Ham
- 1
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water one at a time. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until combined.
- 6
Combine Egg Yolks and Butter
Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly drizzling in the melted butter. Keep whisking until the sauce thickens and becomes creamy. If desired, add a pinch of cayenne pepper for flavor.