Eggs Benedict Recipe
two poached eggs on English muffins with ham topped with hollandaise sauce, served with fresh fruit
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Ingredients
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Eggs Benedict
Hollandaise Sauce
Fresh Fruit
Method
Eggs Benedict
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 2
Cook the Ham
In a skillet over medium heat, warm the slices of ham for about 2-3 minutes on each side until they are heated through. Remove from heat.
- 3
Poach the Eggs
Fill a medium saucepan with water, add the white vinegar, and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer to your desired doneness. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.
- 5
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until pale and thickened.
- 6
Combine the Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper.