Eggs Benedict
United States
Ingredients
- 4 Eggs (2 to poach, 2 yolks for the sauce)
- 2 English muffins, split and toasted
- 4 slices of ham or smoked salmon
- 120g butter, melted
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- Salt, cayenne, and chives
Method
For the hollandaise: whisk the egg yolks with the lemon juice over a double boiler until pale and thick. Slowly drizzle in the warm butter while whisking until you have a glossy sauce. Season with salt and a pinch of cayenne.
Bring a wide pan of water to a gentle simmer with the vinegar. Crack each egg into a small cup and slide into the water; poach for 3–4 minutes until the whites are set but the yolks still runny. Lift with a slotted spoon and drain.
Top each toasted muffin half with a slice of ham or salmon, a poached egg, and a generous spoon of hollandaise. Sprinkle with chives and serve immediately.
