Easy Eggs Benedict
A classic dish featuring poached eggs on toasted English muffins, drizzled with rich hollandaise sauce, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 2 large large eggs
- 2 pieces English muffins, split
- 1 tablespoon white vinegar Helps coagulate egg whites during poaching
Hollandaise Sauce Ingredients
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional Toppings
- spinach
- avocado
- tomatoes
Instructions
Cooking the Eggs
- Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar.
- Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the second egg.
- Poach for about 4 minutes for soft yolks, then remove with a slotted spoon and place on a paper towel to drain.
Toasting the Muffins
- While the eggs are poaching, split and toast the English muffins until golden brown.
Making the Hollandaise Sauce
- In a bowl, whisk together the egg yolks and lemon juice.
- Set the bowl over a pan of simmering water (double boiler method) and whisk continuously until the mixture thickens.
- Gradually whisk in the melted butter until combined. Season with salt and pepper.
Assembling the Dish
- Place one half of a toasted muffin on each plate.
- Top each muffin half with a poached egg, then drizzle with hollandaise sauce. Add your choice of toppings, if desired.
Serve
- Your Easy Eggs Benedict is ready to be savored! Serve warm.
Notes
For best results, serve immediately. To store, keep components separately in the refrigerator. Reheat eggs gently in hot water and whisk hollandaise over low heat.