Eggs Benedict Recipe
Poached eggs, English muffin, hollandaise sauce
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Ingredients
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Eggs
English Muffins
Hollandaise Sauce
Garnish
Method
Poaching the Eggs
- 1
Prepare the Poaching Water
In a medium saucepan, fill it with water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set them on a paper towel to drain.
Preparing the English Muffins
- 3
Toast the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half.
Making the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Remove from heat once melted.
- 5
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice until it thickens slightly.
- 6
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and thick. Season with 1 teaspoon of salt and a pinch of cayenne pepper.