Eggs Benedict Recipe (with Video)

For the Hollandaise Sauce
1. Bring a small pot of water to a simmer with a bowl over it (bowl not touching the water). Add egg yolks and whisk very well. Lots of whisking!
2. Stream in your melted butter while whisking (known as tempering so you don’t overcook the eggs).
3. Add your pinch of cayenne, salt, and lemon juice and whisk this till it almost doubles in size. This is an arm workout. Then place to the side while we poach our eggs.
For the Poached Eggs
1. Bring a large pot of water to a light simmer.
2. Spray the inside of a ladle with pam and crack an egg into it.
3. Submerge the ladle in the simmering water and hold for 2.5 minutes.
4. Remove the ladle and strain.
For the Assembly
1. Place the poached eggs on an English muffin with the toppings of your choosing.
2. Top with our hollandaise sauce and a pinch of paprika and serve immediately.