Eggs Benedict Recipe
English Muffin, Poached Eggs, Ham, Hollandaise
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water, making sure the bowl does not touch the water. Slowly whisk in melted butter until the sauce is thickened. Season with salt and pepper, then set aside.
- 2
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of ham, followed by a poached egg. Drizzle with hollandaise sauce and season with additional salt and pepper to taste.
