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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
For the Eggs Benedict
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Poach the Eggs
Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain.
- 3
Assemble the Benedict
On each toasted muffin half, place a slice of smoked salmon. Top with a poached egg, and season with salt and black pepper to taste.
For the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and let it cool slightly.
- 5
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is pale and slightly thickened.
- 6
- 7
Finish the Sauce
Once thickened, season the hollandaise sauce with salt and cayenne pepper to taste. Keep it warm until ready to serve.
