Eggs Benedict Recipe

Time30m

Serves2

Poached eggs, ham, and hollandaise sauce on an English muffin.

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Set aside to cool slightly.
2
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until light and frothy.
3
Create the Sauce
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously. This will help emulsify the sauce.
4
Season the Sauce
Add salt and ground black pepper to taste. If the sauce is too thick, whisk in a few drops of warm water until desired consistency is reached.

5
Prepare the Water
Fill a large saucepan with water and bring it to a simmer over medium heat. Add a splash of vinegar to help the eggs hold their shape.
6
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still soft.
7
Remove the Eggs
Use a slotted spoon to carefully lift the poached eggs out of the water and place them on paper towels to drain.

8
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
9
Layer the Ingredients
Place a slice of ham on each half of the toasted English muffin.
10
Add Poached Eggs
Carefully place a poached egg on top of each slice of ham.
11
Drizzle with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.
12
Serve
Serve immediately while warm, garnished with additional black pepper if desired.