Eggs Benedict Recipe
Two poached eggs, ham, hollandaise sauce, English muffin, hash browns & fruit. Gluten Free. +2
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Step 1: Melt the Butter
In a small saucepan, melt the butter over low heat until it is completely liquid. Set aside to cool slightly.
- 2
Step 2: Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
- 3
Step 3: Combine Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. If desired, add cayenne pepper to taste.
Cooking the Eggs and Hash Browns
- 4
Step 4: Cook Hash Browns
In a skillet, cook the hash browns according to package instructions until golden brown and crispy. Set aside and keep warm.
- 5
Step 5: Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon.
Assembling the Dish
- 6
Step 6: Toast the Muffins
Toast the English muffins until golden brown.
- 7
Step 7: Assemble Eggs Benedict
On each toasted muffin half, layer a slice of ham, place a poached egg on top, and generously drizzle with hollandaise sauce.
- 8
Step 8: Serve
Serve the Eggs Benedict with crispy hash browns on the side and a cup of mixed fruit.