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Eggs Benedict with Hollandaise

Recipe Snapshot

Servings

2

Total Time

30 min

Course

breakfast

Ingredients

Melt unsalted butter in a small saucepan over medium heat. For a thinner sauce, use unsalted butter. Try not to let the butter boil, as this allows some of the moisture to evaporate.

Begin the hollandaise sauce

1

Combine egg yolks, fresh lemon juice,  Kosher salt, Dijon mustard, and a pinch of Cayenne pepper in a blender. Blend until well mixed.

Blend ingredients

2

Pan frying them in a little butter, cut side down, in a skillet over medium heat until crispy. If you use a toaster oven, spread each half.

Toast the muffins

3

Fill a medium saucepan with at least 3 inches of water, then add white vinegar. Set over medium heat and bring to a gentle simmer, or just lower. You don’t want the water to boil. Crack each egg into a small ramekin or bowl. When the water is just below a simmer, carefully drop one egg at a time.

Poach the eggs

4

Place English muffin halves on each plate. Top each with smoked salmon. Place a poached egg on top of each half, then spoon on as much of the hollandaise sauce as you like. Garnish with capers and fresh dill. Enjoy!

Assemble, then serve

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Ari

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