Benedict Recipe

Time30m

Serves2

Poached eggs, hollandaise sauce, on an English muffin

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Ingredients

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1
Prepare the Poaching Water
In a large pot, fill it with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
2
Poach the Eggs
Crack each egg into a small cup. Once the water is simmering, create a gentle whirlpool by stirring the water. Carefully slide each egg into the water one at a time. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.

3
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it is completely melted and just starting to bubble. Remove from heat.
4
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
5
Combine Butter and Egg Yolks
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. It should emulsify and become thick and creamy. If it’s too thick, you can add a teaspoon of warm water to loosen it.
6
Season the Sauce
Add salt and a pinch of cayenne pepper to the hollandaise sauce and stir to combine. Keep warm.

7
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
8
Assemble the Benedict
Place one half of a toasted English muffin on a plate. Top each muffin half with a poached egg and generously drizzle with hollandaise sauce. If desired, garnish with chopped fresh chives.