Classic Eggs Benedict
Nothing says indulgence quite like a beautifully stacked Eggs Benedict!
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients:
For the Hollandaise Sauce:
- 2 large Nulaid egg yolks
- 1 tbsp lemon juice
- ½ cup (115g) unsalted butter, melted
- ½ tsp Dijon mustard
- Salt and cayenne pepper, to taste
For the Eggs Benedict:
- 2 English muffins, halved and toasted
- 4 slices ham or smoked salmon
- 4 Nulaid Free Range Eggs
- 1 tbsp white vinegar
- Chopped chives, for garnish
How To Make Classic Eggs Benedict
- Make the Hollandaise Sauce in a heatproof bowl, whisk the egg yolks and lemon juice until slightly thickened.
- Place the bowl over a pot of simmering water (without touching the water) and slowly whisk in melted butter until smooth and thick.
- Stir in Dijon mustard, season with salt and cayenne pepper, and keep warm.
- Poach the Eggs, fill a saucepan with simmering water and add white vinegar.
- Crack each egg into a small bowl, then gently slide into the water.
- Poach for 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel.
- Assemble the Eggs Benedict, place toasted English muffin halves on a plate.
- Layer with ham or smoked salmon, followed by a poached egg.
- Spoon over the warm hollandaise sauce and garnish with chopped chives.
- Enjoy your indulgent and perfectly balanced brunch!