Eggs benedict
Recipe Videos
Video 1
Ingredients
Instructions
Preparation Steps Make Hollandaise Whisk egg yolks and lemon juice in a heatproof bowl. Place over a saucepan with simmering water (bain-marie, don’t let bowl touch water). Slowly drizzle in warm melted butter while whisking continuously until thick and creamy. Season with salt, pepper, and cayenne. Keep warm. Poach the eggs Bring a saucepan of water to a gentle simmer, add vinegar. Crack each egg into a small cup, gently slide into water. Poach for ~3 minutes (whites set, yolk still soft). Remove with slotted spoon, drain. Toast the base Toast muffin halves, spread with butter. Assemble Place toasted muffin half on a plate. Add seared ham/bacon slice. Place poached egg on top. Spoon over hollandaise sauce generously. Serve immediately with a sprinkle of chives, parsley, or paprika for garnish.