I enjoy cooking a leisurely breakfast on Sunday mornings and there's nothing better than using fresh eggs collected that very morning. They are wonderful scrambled, over easy, fried, and as omelets...but if I had to choose just one way to eat eggs for the rest of my life, I would chose Benedict-style.
The keys to a perfect Eggs Benedict are fresh eggs and fresh lemon juice. This is actually a very easy recipe, it's just getting the technique and timing down that takes a few tries. But that just gives you an excuse to make it often and hone your technique !
Easy Eggs Benedict Recipe (serves two)
Poach 4 eggs in simmering water until soft set and keep warm.
Toast 2 English muffins and keep warm.
Meanwhile, for the sauce, whisk 3 egg yolks, 1 Tablespoon fresh lemon juice and 1 Tablespoon water in a heatproof glass (not metal) bowl set over a pot of boiling water.
Slowly add a stick of room temperature butter, a small piece at a time, until it's all incorporated, whisking continuously.
Continue to cook for another minute or two until sauce thickens. Season with salt and white pepper. Immediately remove from heat.
Put an egg on each muffin half, cover with some sauce, and grate fresh nutmeg on top (optional).
Voila ! Heaven on a plate.