Denver Benedict* Recipe
Toasted English muffin, ham, poached eggs, hollandaise
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Ingredients
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English Muffin and Ham
Poached Eggs
Hollandaise Sauce
Garnish
Method
Preparation of Muffins and Ham
- 1
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
Heat the Ham
In a skillet over medium heat, add the ham slices and cook until heated through and slightly caramelized, about 2-3 minutes per side.
Poaching the Eggs
- 3
Prepare the Poaching Water
Fill a large saucepan with water and add the white vinegar. Bring the water to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and drain on paper towels.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted and just starting to bubble. Remove from heat.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks until they are pale and thick, about 2 minutes.
- 7
Combine and Whisk
Slowly drizzle in the melted butter while whisking continuously until the mixture emulsifies. Add lemon juice, salt, and cayenne pepper, and whisk until smooth and creamy.
Assembly
- 8
Assemble the Benedict
On each toasted English muffin half, place a slice of heated ham. Top each with a poached egg and generously drizzle with hollandaise sauce.
- 9
Garnish and Serve
Sprinkle with chopped fresh parsley and serve immediately.
