Classic Eggs Benedict Recipe

Time30m

Serves2

Toasted english muffin halves served open-faced, topped with fried ham, tender poached eggs & drizzled with home made hollandaise sauce.

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Ingredients

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1
Prepare the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens. Season with salt and black pepper. Remove from heat and keep warm.
2
Poach the Eggs
Bring a pot of water to a gentle simmer. 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 and drain on a paper towel.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
4
Assemble the Dish
On each toasted muffin half, place a slice of ham, followed by a poached egg. Drizzle generously with hollandaise sauce and garnish with chopped chives.