Eggs Benedict isn't nearly as difficult to prepare as you may think. The hardest part is getting all the components finished at the same time. This classic breakfast egg dish is a favorite at our house, especially when we have overnight guests. I like to prepare it simply, with just an English muffin, a poached egg and Hollandaise sauce - to allow our fresh eggs to really shine and take center stage. The key to perfect Eggs Benedict is using fresh eggs and fresh lemon juice.
Four whole eggs plus 3 egg yolks
2 split English muffins
1 tablespoon fresh lemon juice
1 tablespoon water
1 stick cold salted butter, cut into small pieces
Salt & white pepper to taste
Grated nutmeg for garnish (optional)
Poach the four whole eggs in barely simmering water until soft set. Toast the English muffins and keep warm.
Meanwhile prepare the sauce: Whisk the three egg yolks, fresh lemon juice and water in a heatproof glass (not metal) bowl set over a pot of boiling water. Slowly add the butter, a few pieces at a time , whisking continuously until the butter is incorporated.
Continue to whisk and cook the sauce for another minute or two until it thickens. Season to taste with salt and white pepper. Immediately remove from heat. Place an egg on each muffin half, cover with sauce, and grate fresh nutmeg on top if desired. Serve immediately.