Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Prepare the Muffins
Slice each English muffin in half and toast them until golden brown.
- 2
Cook the Ham
In a skillet over medium heat, warm the ham slices until they are heated through, about 2-3 minutes on each side.
Poaching the Eggs
- 3
Boil Water
Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the center. Poach for about 3-4 minutes for soft yolks or longer if desired.
- 5
Making the Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and let cool slightly.
- 7
Whisk the Egg Yolks
In a medium heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and doubled in volume.
- 8
- 9
Season the Sauce
Add salt and a pinch of cayenne pepper to the sauce, whisk to combine.
Assembling Eggs Benedict
- 10
Assemble the Dish
On each toasted English muffin half, place a slice of warmed ham, followed by a poached egg. Drizzle with hollandaise sauce.
- 11
Serve
Serve immediately while hot, garnished with additional cayenne pepper if desired.