Maya G. / 2025-02-12
Since I’m going to university soon, I’ve been teaching myself to cook meals that I find challenging, so I don’t just rely on grilled cheese and sheer willpower. It’s mostly gone well so far, but I recently met my match with eggs Benedict. The first time I tried making it, everything seemed to go wrong. The eggs weren’t runny, the toast was cold, and the hollandaise sauce tasted completely off. So, I switched recipes and tried again—this time, everything went perfectly. I used Preppy Kitchen’s recipe, which I’ll share below. Make sure to follow the instructions exactly and be patient, and I guarantee it’ll turn out well!
Ingredients:
1/4 cup unsalted butter
4 egg yolks
1 tablespoon lemon juice (or lime juice)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper or paprika
1/8 teaspoon ground black pepper
1/4 teaspoon vinegar
4 large eggs
2 english muffins (or slices of bread)
Instructions:
In a small mixing bowl, whisk the egg yolks until pale yellow. Whisk in the lemon juice, cayenne or paprika, and black pepper.
Melt the butter in a small saucepan over medium heat.
Slowly pour the hot butter into the egg mixture, whisking vigorously until thickened, about 1 minute. Set aside.
Fill a pot with 3 inches of water. Bring to a boil over high heat, then reduce the heat enough to keep the water at a simmer. Stir in the vinegar.
Crack one egg into a small cup (I used a 1/3 measuring cup). Lower the cup into the water, gently easing the egg out of the cup. Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes (I did it for 3 minutes because I like my eggs on the runny side).
While the eggs are poaching, toast the english muffins or slices of bread.
Remove the eggs with a slotted spoon and gently place on the english muffins or toast.
Pour the hollandaise sauce over everything.
Enjoy!