Chef's Choice Benedict Recipe
Poached egg on top of English muffins with hollandaise.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Garnish
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Set aside.
- 2
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt until pale and slightly thickened.
- 3
- 4
Add Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and emulsified. Season with cayenne pepper.
Poaching the Eggs
- 5
Boil Water
Fill a medium saucepan with water and bring to a gentle simmer.
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide the egg into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are runny.
- 7
Assembling the Benedict
- 8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 9
Assemble the Dish
Place half of an English muffin on a plate, top with a poached egg, and drizzle with hollandaise sauce.
- 10
Garnish
Sprinkle with fresh parsley and serve immediately.