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Eggs Benedict

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A luxurious brunch classic featuring poached eggs,  and buttery hollandaise sauce atop toasted English muffins. Eggs Benedict is elegant, comforting, and surprisingly simple to prepare at home.

Ingredients

  • 4 English muffins, split and toasted
  • 8 large eggs
  • 1 tablespoon white vinegar (for poaching)
  • 1 cup unsalted butter, melted
  • 4 large egg yolks
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Cayenne pepper or paprika (optional, for garnish)

Instructions

  1. Make the Hollandaise Sauce: In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Place over a pot of simmering water and slowly whisk in melted butter until smooth and thickened. Season with salt, pepper, and a pinch of cayenne. Keep warm.
  2. Poach the Eggs: Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and slide it gently into the water. Poach for 3–4 minutes, until whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
  3. Assemble the Benedict: Place toasted English muffin halves on plates. Top each with a slice of , then a poached egg. Spoon warm hollandaise sauce generously over each and sprinkle with paprika or cayenne, if desired. Serve immediately.

Notes

  • Use simmering, not boiling, water to achieve perfectly poached eggs.
  • Keep hollandaise sauce warm over gentle heat or a bowl of warm water — avoid direct heat.
  • For a quicker sauce, use the blender method: blend egg yolks and lemon juice, then stream in hot melted butter.
  • Try variations like smoked salmon (Eggs Royale) or sautéed spinach (Florentine).
  • Serve immediately for the best texture and flavor.

Nutrition

Find it online: https://thefamilycooking.com/eggs-benedict/