This delicious breakfast is one of my favorite things to make, when I am in the mood for treating myself to a fancy breakfast. It’s not terribly hard to make, but the slight effort it requires is SO worth it. I purposely order this when I eat out at a restaurant to compare, and I have honestly never eaten eggs Benedict that tasted better than these! You’ve got to try this!
Serves two- two eggs each
- 1 teaspoon vinegar
- 4 eggs
- 2 English muffins
- Fresh chives
For the Hollandaise Sauce:
- 3 egg yolks
- 2 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ cup butter
- 2 tablespoons cream
- Fresh ground pepper
- Bring a shallow pan of water and the vinegar to a boil.
- To poach the eggs, break each egg into a cup, and slide it into the boiling water. By putting it in a cup first, it keeps the eggs neater in the boiling water.
- Cook for about 2-3 minutes, remove with a slotted spoon and drain on a towel.
- Toast the English muffins.
- For the hollandaise sauce, put the egg yolks, lemon juice and salt in a food processor and blend until smooth.
- Melt the butter in a pan on a very low flame, then add it to the food processor and blend until well mixed.
- Place the sauce in a double boiler and simmer for 2-3 minutes, stirring it constantly- so it doesn’t start to clump and turn into scrambled eggs. If you don’t have a double boiler- like me- put it in a non-stick pan and make the flame super low. Pay extra attention to constantly stirring it.
- Stir in the cream and season with pepper.
- Place a poached egg on each muffin slice and top with the sauce and chopped fresh chives.
Some people eat this with a slice of ham on the muffin, under the egg- not my preference, but it could be good as well. Enjoy!