Eggs Benedict Recipe
Poached Eggs, Black Forest Ham, Lemon Hollandaise, English Muffin, Choice of Home Fries or Side Salad
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Ingredients
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Eggs Benedict Ingredients
Method
Preparation Instructions
- 1
Make the Hollandaise Sauce
In a medium bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of gently simmering water (double boiler). Gradually whisk in the melted butter until the sauce thickens. Season with cayenne pepper and adjust salt if needed. Keep warm.
- 2
Poach the Eggs
Fill a large saucepan with water and add the white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of Black Forest ham, followed by a poached egg. Drizzle with the warm hollandaise sauce.
- 5
Serve
Serve immediately with a side of home fries or a side salad as per your choice.
