Description
Indulge in the classic elegance of Eggs Benedict, a rich and flavorful breakfast or brunch dish. Poached eggs, perfectly placed on toasted English muffins, are smothered in a velvety, homemade hollandaise sauce. This luxurious recipe is perfect for special occasions, holiday brunches, or a decadent weekend breakfast that will impress your guests!
Ingredients
1 1/2 tablespoons white vinegar
8 large eggs
4 English muffins, split and toasted
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
For the hollandaise sauce:
3 large pasteurized egg yolks
1 tablespoon freshly squeezed lemon juice
¼ teaspoon kosher salt
⅛ teaspoon cayenne pepper
½ cup unsalted butter, melted
Instructions
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Bring a large pot of water to a simmer and add the white vinegar. This helps the eggs retain their shape while poaching.
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Crack eggs into small cups or bowls and gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set and the yolks remain runny. Remove with a slotted spoon and set aside.
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While poaching, toast the English muffins until golden and place them on serving plates.
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For the hollandaise sauce, whisk egg yolks, lemon juice, salt, and cayenne in a heatproof bowl. Place the bowl over simmering water (double boiler method) and whisk until thickened and pale.
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Slowly whisk in melted butter to create a smooth, creamy sauce.
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Pour the hollandaise over the poached eggs.
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Place two poached eggs on each toasted muffin half.
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Garnish with fresh chives and dill.
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Serve immediately and enjoy!
Notes
Fresh herbs are recommended for optimal flavor, but dried herbs can be substituted in smaller amounts.
For a twist, add smoked salmon or avocado on top of the muffin before the eggs.
To keep poached eggs warm, place them in a bowl of warm water while preparing the hollandaise and muffins.
Hollandaise sauce can be made up to an hour ahead and kept warm, but it’s best served fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
