Traditional Eggs Benedict Recipe
Toasted English muffin, ham, two poached eggs, hollandaise sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a double boiler or heatproof bowl over simmering water, whisk together the egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while continuing to whisk until the sauce is smooth. Season with salt and black pepper to taste. Remove from heat and keep warm.
- 2
Poach the Eggs
Bring the water to a gentle simmer in a saucepan. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted muffin half, layer a slice of ham and a poached egg. Generously spoon the hollandaise sauce over the top and garnish with additional black pepper if desired.