Classic Eggs Benedict Recipe
Two Poached Eggs atop English Muffins, sliced Ham and Classic Hollandaise
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and doubles in volume.
- 2
Poach the Eggs
Fill a large pot with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water.
- 3
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted muffin half with ham, place a poached egg.
