Eggs Benedict
A classic, elegant breakfast featuring perfectly poached eggs and velvety hollandaise sauce served over toasted English muffins.
Ingredients
- •4 English muffins, split
- •8 large eggs
- •8 slices smoked salmon or sautéed spinach (for a kosher alternative to ham)
- •3 large egg yolks
- •1 tablespoon fresh lemon juice
- •1/2 cup unsalted butter, melted and hot
- •1 tablespoon white vinegar (for poaching)
- •1/4 teaspoon salt
- •1 pinch cayenne pepper
- •Fresh chives, finely chopped for garnish
Instructions
- 1
Prepare the hollandaise by whisking the egg yolks and lemon juice in a heatproof bowl set over a pot of simmering water until thickened.
- 2
Slowly drizzle the hot melted butter into the egg mixture, whisking constantly until the sauce is thick and emulsified; season with salt and cayenne, then keep warm.
- 3
Fill a large saucepan with water and the vinegar, bringing it to a gentle simmer.
- 4
Crack each egg into a small ramekin, then gently slide them into the simmering water; poach for 3 minutes until the whites are set but yolks remain runny.
- 5
Toast the English muffins until golden brown and place two halves on each plate.
- 6
Top each muffin half with a slice of smoked salmon or sautéed spinach, followed by a poached egg.
- 7
Generously spoon the warm hollandaise sauce over the eggs and garnish with fresh chives.
💡 Chef tips
- To make ahead, prepare the hollandaise and keep it in a thermos to maintain temperature without curdling.
- If your hollandaise gets too thick, whisk in a teaspoon of warm water to loosen the consistency.
- Use the freshest eggs possible for poaching, as the whites will hold their shape much better.
✅ How it should turn out
The dish should feature a bright, lemony, buttery sauce draping over a tender egg that releases a rich, golden yolk when cut, perfectly balanced by the crisp muffin and savory salmon.