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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Muffin & Ham
Eggs
Hollandaise Sauce
Method
Prepare Muffin & Ham
- 1
Toast the Muffins
Slice the English muffins in half and toast them until golden brown.
- 2
Poach the Eggs
- 3
Prepare Water for Poaching
In a large saucepan, bring 2 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar.
- 4
Poach the Eggs
Crack eggs into small bowls. Gently slide each egg into the simmering water, poaching for about 3-4 minutes, or until the whites are set and the yolks remain runny. Remove with a slotted spoon.
Make Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat until completely melted, then remove from heat.
- 6
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is thick and pale.
- 7
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking constantly until the sauce is smooth and creamy. Add a pinch of cayenne pepper for flavor.
Assemble the Eggs Benedict
- 8
Layer the Ingredients
On each toasted muffin half, place one slice of grilled ham, followed by a poached egg.
- 9
Add Hollandaise Sauce
Generously spoon the hollandaise sauce over the poached eggs, ensuring it drizzles down onto the ham and muffin.
- 10
Serve
Serve immediately while warm, garnished with additional cayenne or fresh herbs if desired.
