Eggs Benedict Recipe

Ingredients:

• Base:
  • English muffins, split and toasted
  • 2 large eggs (poached)
• Ham or Smoked Salmon: 2 slices
• Home-Made Hollandaise Sauce:
  • 2 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup melted butter
  • 1/4 tsp sweet paprika
  • A pinch of salt

Instructions:

Prepare the Hollandaise Sauce:

• In a heatproof bowl, whisk the egg yolks and lemon juice until thickened slightly.
• Place the bowl over a pot of simmering water (double-boiler method), ensuring the bottom of the bowl does not touch the water.
• Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
• Stir in sweet paprika and a pinch of salt. Remove from heat and set aside, keeping it warm.

Toast the English Muffins

• Split the muffin and lightly toast both halves until golden and crisp.

Poach the Eggs:

• Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
• Crack each egg into a small bowl and gently slide them into the water.
• Cook for 3–4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

Assemble the Eggs Benedict

1. Place a slice of ham or smoked salmon on each muffin half.
2. Carefully top each with a poached egg.
3. Generously spoon warm Hollandaise sauce over the egg.

Serve Immediately

• Garnish with a sprinkle of fresh herbs (like parsley or chives) or a dash of paprika, if desired.

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Enjoy your decadent Eggs Benedict!