Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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Eggs
English 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 it's fully melted and hot, but not boiling.
- 2
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and slightly thickened.
- 3
- 4
Season the Sauce
Add a pinch of cayenne pepper for a little heat and adjust the seasoning if necessary. Set aside, keeping warm.
Poaching the Eggs
- 5
Prepare the Water
In a medium saucepan, fill with water about 3 inches deep and add the white vinegar. Bring the water to a gentle simmer over medium heat.
- 6
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks, or longer for firmer yolks.
- 7
Preparing the English Muffins
- 8
Toast the Muffins
Split each English muffin in half and toast them until golden brown. Spread butter on each half while they are still warm.
Assembling the Dish
- 9
Assemble Eggs Benedict
On each buttered muffin half, place a poached egg. Spoon the hollandaise sauce generously over the eggs.
- 10
Garnish and Serve
Sprinkle chopped fresh parsley over the top for garnish. Serve immediately while warm.