Eggs Benedict Recipe
Poached eggs, ham, hollandaise sauce
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Ingredients
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Eggs and Ham
Hollandaise Sauce
Method
Preparing the Eggs
- 1
Poach the Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the water using a spoon and carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and set aside.
Preparing the Ham and Muffins
- 2
Cook the Ham
In a skillet over medium heat, lightly brown the slices of ham for about 1-2 minutes on each side until warmed through. Remove from heat.
- 3
Toast the Muffins
Slice the English muffins in half and toast them until golden brown. Keep them warm.
Making the Hollandaise Sauce
- 4
Prepare the Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler method). Whisk continuously until the mixture becomes thick and pale.
- 5
Add Butter
Gradually add the melted butter in a slow stream while whisking continuously until the sauce is smooth and thickened. Stir in a pinch of cayenne pepper for flavor.
Assembling the Eggs Benedict
- 6
Plate the Dish
On each toasted English muffin half, place a slice of ham and top it with a poached egg. Generously drizzle the hollandaise sauce over the eggs. Serve immediately.