Eggs Benedict Recipe
fresh hollandaise sauce | classic ham or grilled asparagus & spinach [ salmon gravlax + 1 ]
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Ingredients
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Eggs Benedict Base
Hollandaise Sauce
Method
Prepare the Hollandaise Sauce
- 1
Step 1: Prepare the Ingredients
In a small saucepan, melt the butter over low heat. Make sure not to let it boil.
- 2
Step 2: Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale.
- 3
Step 3: Combine with Butter
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper.
Cook the Eggs and Assemble
- 4
Step 4: Poach the Eggs
Fill a pot with water and bring it to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
- 5
Step 5: Toast the English Muffins
While the eggs are poaching, toast the English muffins until golden brown.
- 6
