Eggs Benedict Recipe
Poached eggs, ham, and hollandaise sauce on an English muffin.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
- 1
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and place on a paper towel to drain.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat once melted and allow it to cool slightly.
- 4
Whisk the Egg Yolks
In a mixing bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and 1 teaspoon of salt until the mixture becomes thick and pale.
- 5
Combine the Mixtures
Gradually drizzle the warm melted butter into the egg yolk mixture while continuously whisking until the sauce is thickened and smooth. Add a pinch of cayenne pepper for a bit of heat.