Eggs Benedict Recipe
Poached eggs on English muffin with hollandaise sauce.
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Garnish (optional)
Method
Poaching the Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water and 1 tablespoon of vinegar to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs into the center. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a paper towel to drain.
Toasting the English Muffins
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each toasted muffin half.
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, set aside.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk until the mixture is pale and thick, about 3-5 minutes.
- 6
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and thick. If it gets too thick, you can add a teaspoon of warm water to loosen it. Stir in salt and cayenne pepper to taste.