Eggs Benedict

Name: Eggs Benedict
Yield: Serves 4
Ingredients: 2 large egg yolks, at room temperature; Kosher salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1/4 teaspoon cayenne pepper; 1 teaspoon fresh lemon juice; 1 teaspoon white wine vinegar; 4 large eggs; 2 English muffins, split; 4 slices very good ham; 1 teaspoon minced fresh chives; Freshly ground black pepper

January 24, 2012

When I first moved to America I had never tasted eggs Benedict before and was shocked by its popularity. Over the years, I’ve made this dish my own. Most hollandaise recipes call for clarified butter, but I prefer using fresh butter to capture the rich milk flavor.

Recipe notes

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