Eggs Benedict Gfo Recipe
GRILLED ENGLISH MUFFIN TOPPED WITH THICK-CUT HAM, TWO BASTED EGGS & SMOTHERED WITH CREAMY HOLLANDAISE SAUCE.
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Ingredients
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English Muffin
Ham
Eggs
Hollandaise Sauce
Method
Prepare English Muffins
- 1
Cook the Ham
- 2
Poach the Eggs
- 3
Prepare the Poaching Liquid
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 teaspoon of white vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Cook for about 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and drain them on a paper towel.
Make Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat and set aside.
- 6
Whisk Egg Yolks
In a heatproof bowl, whisk 3 egg yolks with 1 tablespoon of lemon juice until the mixture is pale and slightly thickened.
- 7
Combine and Whisk
Place the bowl over a pot of simmering water (double boiler) and whisk constantly. Slowly drizzle in the melted butter while continuing to whisk until the sauce is thick and creamy. Season with a pinch of salt and cayenne pepper.
Assemble the Dish
- 8
Layer Ingredients
On each grilled English muffin half, layer a slice of ham followed by a poached egg. Generously drizzle the warm hollandaise sauce over the top.
- 9
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.
