Eggs Benedict Recipe
Poached eggs served on English muffins with ham and hollandaise sauce.
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Ingredients
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Eggs and Muffins
Hollandaise Sauce
Method
Preparation of Ingredients
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
Prepare the Ham
In a skillet over medium heat, warm the ham or Canadian bacon slices until heated through, about 2-3 minutes per side. Set aside.
Poaching the Eggs
- 3
Boil Water
Fill a large saucepan with water and bring to a gentle simmer over medium heat.
- 4
Poach the Eggs
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. Remove with a slotted spoon and drain on a paper towel.
Making Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted. Remove from heat and let cool slightly.
- 6
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until pale and slightly thickened.
- 7
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened and smooth. Season with salt and cayenne pepper to taste.
Assembling the Eggs Benedict
- 8
Layer the Ingredients
On each toasted English muffin half, place a slice of warm ham, followed by a poached egg.
- 9
Top with Hollandaise
Generously spoon the hollandaise sauce over the poached eggs.
- 10
Serve Immediately
Serve the Eggs Benedict immediately while hot, garnished with additional cayenne pepper if desired.
