Classic Benedict Recipe
English muffin, Ham, Poached Egg, Hollandaise
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan over low heat, melt the unsalted butter until it’s fully liquid. Remove from heat and set aside.
- 2
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth.
- 3
- 4
Season the Sauce
Season with salt and cayenne pepper to taste. Keep the sauce warm until ready to use.
Cooking the Eggs and Assembling
- 5
Poach the Eggs
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels.
- 6
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 7
Assemble the Benedict
On each toasted English muffin half, layer a slice of ham followed by a poached egg. Generously drizzle the warm hollandaise sauce over the top.
- 8
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.