Aster Benedict Recipe
Two poached eggs, English muffin, sliced ham, hollandaise, served with roasted potatoes
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Ingredients
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Eggs and Muffin
Hollandaise Sauce
Roasted Potatoes
Method
Roasted Potatoes
- 1
Prepare and Roast the Potatoes
Preheat your oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. In a large bowl, toss the potato pieces with olive oil, garlic powder, salt, black pepper, and fresh rosemary until well coated. Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes or until golden brown and crispy, flipping halfway through.
Hollandaise Sauce
- 2
Make the Hollandaise Sauce
In a heatproof bowl, whisk the egg yolks with lemon juice and salt until the mixture is pale and thick. Place the bowl over a pot of simmering water (double boiler) and continue whisking while slowly pouring in melted butter until the sauce is thick and emulsified. Remove from heat and stir in cayenne pepper. Keep warm until serving.
Eggs and Muffin
- 3
Poach the Eggs and Prepare the Muffins
Fill a large pot with water and bring to a gentle simmer. Crack each egg into a small bowl and slide it gently into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. While the eggs are poaching, toast the English muffins and lay the sliced ham on top. Once the eggs are poached, carefully remove them from the water with a slotted spoon and place one egg on each ham-topped muffin.
