Classic Eggs Benny Recipe
english muffin, house made ham, poached eggs, hollandaise
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Ingredients
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Muffins and Ham
Poached Eggs
Hollandaise Sauce
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water, ensuring the bottom doesn't touch the water. Whisk constantly until the mixture thickens. Gradually add melted butter while whisking until smooth. Season with salt and cayenne pepper to taste.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add vinegar. Crack eggs into individual bowls. Create a gentle whirlpool in the water and carefully slide the eggs in one at a time. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and set on a paper towel.
- 3
Prepare the Ham and Muffins
In a skillet, lightly brown the ham slices over medium heat. Toast the English muffins until golden brown.
Assembly
- 4
Assemble the Eggs Benny
Place a slice of ham on each half of the toasted English muffin. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.
