A classic Eggs Benedict recipe featuring perfectly poached eggs, creamy hollandaise sauce, and English muffins. This recipe provides ingredients for 2 servings.
1. Prepare the poached eggs: In a deep pot of boiling water, add a splash of vinegar. Create a swirl in the water and delicately place the egg into it. Cover and let cook for 5-7 minutes or until the egg white is set. (For detailed tips, refer to the tutorials and reels on the creator's profile).
2. Make the Hollandaise sauce: In a blender, combine the egg yolk, Dijon mustard, lemon juice, and salt. Start the blender and slowly pour in the hot melted butter. Continue blending until the mixture emulsifies into a creamy sauce.
3. Serve: Toast an English muffin. Place poached eggs on top of each half, then generously spoon the hollandaise sauce over the eggs. Optionally, add ham, bacon, or smoked salmon before serving for extra flavor. Ensure you use pasteurized eggs if following this version and that the butter is very hot when added to the blender.
