Classic Eggs Benedict Recipe
A Fresco classic created with Artisan challah rolls, Natural smoked pit ham, Organic eggs and topped with Artisan hollandaise sauce
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until thickened. Gradually add melted butter while whisking continuously until smooth. Season with salt and cayenne pepper. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
Assemble the Eggs Benedict
On each toasted half of the challah roll, place a slice of warm ham. Top with a poached egg and generously drizzle with hollandaise sauce. Serve immediately.
