Eggs Benedict Recipe
Two poached eggs on an English muffin topped with hollandaise sauce.
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Ingredients
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Eggs Benedict Ingredients
Method
Eggs Benedict Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- 2
Slowly whisk in the melted butter until the sauce is thickened and creamy. Season with black pepper. Remove from heat and set aside.
- 3
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 simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny.
- 4
Toast the English Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 5
Assemble the Dish
Place each toasted muffin half on a plate. Top each half with a poached egg, then spoon the hollandaise sauce over the eggs.
- 6
Garnish and Serve
Garnish with fresh parsley and additional black pepper if desired. Serve immediately.