1/2 Traditional Benedict Recipe
Grilled breakfast ham on an English muffin, topped with poached eggs, hollandaise and green onions.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and white pepper. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Slowly whisk in melted butter until the sauce is thick and creamy. Remove from heat and keep warm.
- 2
Poach the Eggs
In a large pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Assemble the Benedict
On each toasted muffin half, place a slice of grilled ham, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle chopped green onions on top.
