Eggs Benedict

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Serves: 4



Hollandaise Sauce:

2 large egg yolks

1 tablespoon (or more) fresh lemon juice

1 cup clarified butter, warm

Salt and cayenne pepper

Warm water, optional


16 cherry tomatoes on the vine

1 tablespoon olive oil

1/4 cup white wine vinegar

4 large eggs

2 English muffins, cut in half, toasted

4 thin slices prosciutto

Freshly ground black pepper




2x Eggs, poached

To make the hollandaise sauce:
In a large bowl set over a large deep saucepan of simmering water, whisk the yolks and 1 tablespoon of the lemon juice together until light and fluffy, making sure that they do not get too hot, about 4 minutes. When the whisk is lifted, the mixture should be thick enough to form a figure 8 when drizzled. Remove the bowl from the saucepan. Reserve the saucepan of water.
Once the yolks are fluffy and have a light lemon color, slowly drizzle in the warm clarified butter while whisking constantly to form a thick, creamy sauce. Do not add the butter too fast or the mixture will split.
Once all the butter has been incorporated, season the hollandaise sauce to taste with salt, cayenne pepper, and more lemon juice, if desired. Thin the sauce with warm water if it becomes too thick. Keep covered in a warm place until serving.

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