Eggs Benedict 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 Muffins
Ham
Eggs
Hollandaise Sauce
Method
Preparing the English Muffins
- 1
Cooking the Ham
- 2
Prepare the Ham
In a skillet over medium heat, add the thick-cut ham slices. Cook for about 2-3 minutes on each side until they are heated through and slightly browned.
Basting the Eggs
- 3
Baste the Eggs
In a large pot, bring water to a gentle simmer. Crack the eggs into individual small bowls. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
Making the Hollandaise Sauce
- 4
Prepare the Hollandaise
In a heatproof bowl, melt the unsalted butter in a microwave or on the stove. In a separate bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened. Place the bowl over a pot of simmering water (double boiler) and gradually whisk in the melted butter until the sauce thickens. Season with salt and cayenne pepper.
Assembling the Dish
- 5
Combine All Components
To assemble, place a toasted half of the English muffin on a plate. Top with a slice of cooked ham, then carefully place a poached egg on top. Drizzle generously with the hollandaise sauce and serve immediately.
