Egg Benedict Recipe

Preparation Instructions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, melt the butter over low heat. In a separate bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Stir in cayenne, salt, and pepper to taste.

2. 2

   Poach the Eggs

   Bring a pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon.

3. 3

   Toast the Muffins

   Split the English muffins in half and toast them until golden brown.

4. 4

   Assemble the Egg Benedict

   On each toasted muffin half, place a slice of prosciutto or Canadian bacon, top with a poached egg, and drizzle generously with the Hollandaise sauce. Garnish with chopped chives if desired.