Eggs Benedict Recipe

Toast English Muffins

Split the English muffins in half and toast them until golden brown.

Prepare Ham or Spinach

If using rosemary ham, ensure it is sliced and ready. If using spinach, wash and set aside.

Boil Water

Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.

Poach Eggs

Crack each egg into a small bowl then gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks.

Remove Eggs

Use a slotted spoon to remove the poached eggs and place them on a paper towel to drain.

Melt Butter

In a small saucepan, melt the butter over low heat until completely melted, then let it cool slightly.

Blend Egg Yolks

In a bowl, whisk together egg yolks, lemon juice, and Dijon mustard until thick and pale.

Combine Butter and Yolks

While whisking continuously, slowly drizzle in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper.

Layer Ingredients

On each toasted English muffin half, layer the ham or spinach followed by a poached egg.

Top with Hollandaise

Generously spoon hollandaise sauce over each poached egg.

Serve

Serve immediately, garnished with additional cayenne pepper if desired.