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
- •1 tablespoon white vinegar
- •8 slices smoked salmon or sautéed spinach (for a vegetarian option)
- •3 large egg yolks
- •1 tablespoon fresh lemon juice
- •1/2 cup unsalted butter, melted and hot
- •1/8 teaspoon cayenne pepper
- •Salt and black pepper to taste
- •Fresh chives, finely chopped for garnish
Instructions
- 1
Prepare the hollandaise by whisking 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 while whisking constantly until the sauce is thick and emulsified; season with salt, pepper, 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 to 4 minutes until whites are set but yolks remain runny.
- 5
Toast the English muffins until golden brown and butter them lightly.
- 6
Place two muffin halves on each plate, top with a layer of smoked salmon or 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 poaching easier, use the freshest eggs possible as they hold their shape better in the water.
- If your hollandaise sauce becomes too thick, whisk in a teaspoon of warm water to loosen the consistency.
- You can prepare the hollandaise sauce up to 30 minutes in advance and keep it in a thermos or a warm spot near the stove to prevent it from breaking.
✅ How it should turn out
The finished dish features a buttery, lemony sauce that coats the perfectly poached egg, which releases a rich, golden yolk when cut, contrasting beautifully with the crisp, toasted muffin.