Eggs Benedict Recipe

Time30m

Serves2

Two poached eggs with Patchwork ham on toasted English muffins topped with house-made hollandaise

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Ingredients

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1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and allow to cool slightly.
2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
3
Combine with Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to emulsify. Continue whisking until the sauce is thick and creamy.
4
Season the Sauce
Add salt and cayenne pepper to taste, then set the hollandaise sauce aside in a warm place.

5
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
6
Cook the Ham
In a skillet over medium heat, lightly brown the slices of Patchwork ham until heated through. Remove from the skillet and set aside.
7
Poach the Eggs
Bring a pot of water to a gentle simmer and add 1 tablespoon of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach for about 3-4 minutes for a runny yolk, then remove with a slotted spoon and drain on a paper towel.
8
Assemble the Eggs Benedict
On each toasted English muffin half, place a slice of the browned ham, top with a poached egg, and generously spoon the hollandaise sauce over the top. Serve immediately.