Eggs Benedict Recipe

Preparation Steps

1. 1

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking. Season with salt and pepper to taste. Remove from heat and set aside.

2. 2

   Poach the Eggs

   Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Poach the eggs for about 4 minutes for a runny yolk. Remove with a slotted spoon and set on a paper towel to drain.

3. 3

   Sauté the Vegetables

   In a skillet, melt a small amount of butter over medium heat. Add the diced bell pepper and onion, and sauté until softened, about 5-7 minutes. Add the greens and cook until wilted. Season with salt and pepper.

4. 4

   Toast the English Muffins

   Cut the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   Place a toasted English muffin half on a plate. Layer with sautéed vegetables, your choice of protein (ham, salmon, or Caprese ingredients), and top with a poached egg. Drizzle with hollandaise sauce. Repeat for the other half.