Eggs Benedict
A luxurious breakfast classic featuring perfectly poached eggs and silky hollandaise sauce served over toasted English muffins.
Ingredients
- •8 large eggs
- •4 English muffins, split
- •8 slices of smoked salmon or sautéed spinach
- •1 tablespoon white vinegar
- •3 large egg yolks
- •1 tablespoon fresh lemon juice
- •1/2 cup unsalted butter, melted (115g)
- •1/4 teaspoon salt
- •1 pinch cayenne pepper
- •Fresh chives, chopped for garnish
Instructions
- 1
Prepare the hollandaise by whisking egg yolks and lemon juice in a heatproof bowl over a pot of simmering water until thickened.
- 2
Slowly drizzle the melted butter into the egg mixture while whisking constantly until the sauce is creamy 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 carefully 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 them on serving plates.
- 6
Top each muffin half with a slice of smoked salmon or a portion of sautéed spinach, followed by a poached egg.
- 7
Generously spoon the warm hollandaise sauce over the eggs and garnish with fresh chives before serving immediately.
💡 Chef tips
- Use the freshest eggs possible for poaching, as the whites hold their shape much better.
- If your hollandaise becomes too thick, whisk in a teaspoon of warm water to loosen the consistency.
- To make ahead, you can poach the eggs in advance and store them in an ice-water bath, then reheat them in warm water for 60 seconds before serving.
✅ How it should turn out
The dish should feature a velvety, buttery sauce that coats the perfectly set egg whites, revealing a rich, golden yolk that flows over the crisp muffin when cut.