Traditional Eggs Benedict with Hollandaise Sauce
Serving Size / Yield
- 2 eggs
- 1 English muffin or crumpet
- 1 teaspoon lemon juice
- 1 tablespoon butter
- Salt and pepper to taste
First, toast the English muffin or crumpet under a broiler for a minute or until brown and crisp.
To make the Hollandaise sauce, first separate the egg white from one of the two eggs. Melt the butter and pour it into the egg white mixture while still warm, then quickly add the lemon juice and mix until it forms a thick sauce. Add salt and pepper to taste. Set this sauce aside and keep it warm.
Heat up 2-3 cups of water in a saucepan until it reaches a rolling boil, then turn the heat down to a simmer. Crack the remaining egg into the simmering water and let it cook until the white is set, but still soft, usually 2 minutes.
Use a slotted spoon to retrieve the egg and place it onto the toasted muffin. Spoon the warm Hollandaise sauce over the egg and add additional salt and pepper, then serve.