Eggs Benedict Recipe

Eggs Benedict Directions

1. 1

   Prepare the Hollandaise Sauce

   In a mixing bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Gradually add melted butter until the sauce thickens. Season with black pepper and keep warm.

2. 2

   Cook the Bacon/Salmon

   If using bacon, cook it in a skillet over medium heat until crispy. If using smoked salmon, simply set aside.

3. 3

   Poach the Eggs

   Fill a saucepan with water, add 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 soft yolk, then remove with a slotted spoon.

4. 4

   Toast the English Muffins

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

5. 5

   Assemble the Dish

   On each toasted muffin half, place a slice of bacon or smoked salmon, top with a poached egg, and generously drizzle with hollandaise sauce. Garnish with chives if desired.