Eggs Benedict Recipe
Poached eggs on an English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Garnish
Method
Preparation
- 1
Prepare the Hollandaise Sauce
Melt the unsalted butter in a small saucepan over low heat. Once melted, remove from heat and let cool slightly.
- 2
Mix Egg Yolks
In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until well combined.
- 3
- 4
Heat the Sauce
Return the mixture to the saucepan over low heat, whisking continuously until the sauce thickens, about 3-5 minutes. Remove from heat and keep warm.
Cooking
- 5
Poach the Eggs
Fill a large saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes, or until the whites are set but yolks remain runny.
- 6
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 7
Assemble the Dish
Place a slice of ham on each toasted English muffin half. Using a slotted spoon, remove the poached eggs from the water and place one egg on each muffin half.
- 8
Add Hollandaise Sauce
Drizzle the prepared hollandaise sauce generously over each poached egg.
- 9
Garnish
Sprinkle with chopped fresh parsley for garnish.