Eggs Benedict Recipe
Poached eggs on English muffin with ham and hollandaise sauce.
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Ingredients
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Eggs Benedict Components
Hollandaise Sauce
Method
Eggs Benedict Assembly
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Ham
In a skillet over medium heat, warm the slices of ham until heated through, about 2-3 minutes per side. Keep warm.
- 3
Poach the Eggs
In a large pot, bring water to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks, then remove with a slotted spoon and place on a paper towel to drain.
Hollandaise Sauce Preparation
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until fully melted. Remove from heat and let cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 6
Combine and Emulsify
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter, a little at a time, until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.