Classic Eggs Benedict Recipe

Inspired by Ivy & Varley

Time40m

Serves2

english muffin, kurobota ham, poached eggs, aji-hollandaise, breakfast potatoes

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Ingredients

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Ingredients

2 pieces English muffins

4 slices Kurobuta ham

4 pieces Eggs

1 cup Butter

3 pieces Egg yolks

1 tbs ReaLemon lemon juice

1 tsp Cayenne pepper

to taste Celtic sea salt

2 cups Breakfast potatoes

2 tbs olive oil

1 tbs Fresh parsley

Method

Directions

Prepare the Aji-Hollandaise Sauce

In a heatproof bowl, whisk together egg yolks, lemon juice, and cayenne. Place over a pot of simmering water (double boiler) and whisk until thickened. Gradually add melted butter while continuously whisking until the sauce is creamy. Season with salt to taste.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for 3-4 minutes for soft yolks, then remove with a slotted spoon and drain on paper towels.

Cook the Kurobuta Ham

In a skillet, heat a little olive oil over medium heat. Add Kurobuta ham slices and cook until warmed through and slightly crispy, about 2-3 minutes on each side.

Prepare the Breakfast Potatoes

Dice the breakfast potatoes and toss them with olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for about 20-25 minutes, or until golden and tender.

Assemble the Eggs Benedict

Split the English muffins and toast them. Place a slice of Kurobuta ham on each half, top with a poached egg, and drizzle with Aji-Hollandaise sauce. Garnish with fresh parsley.