Eggs Benedict Recipe
Poached eggs on an English muffin with hollandaise sauce.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembling
Method
For the Poached Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar 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 remain soft. Use a slotted spoon to remove the eggs and drain on paper towels.
For the Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it is completely liquid and warm. Remove from heat.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon of lemon juice. Place the bowl over a saucepan of simmering water, making sure the bowl does not touch the water.
- 5
Combine Ingredients
Continue whisking the egg yolks while slowly drizzling in the melted butter. Whisk until the sauce thickens and becomes creamy. Season with 1 teaspoon of salt and 1 teaspoon of cayenne pepper. Remove from heat and set aside.
For Assembling
- 6
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 7
Assemble the Dish
Place one half of the toasted English muffin on a plate. Top with a poached egg and drizzle with hollandaise sauce. Sprinkle with chopped fresh chives. Repeat for the second muffin half.