Classic Benedict Recipe

Inspired by Jack Rabbit

Time30m

Serves2

Seared country style smoked ham.

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Ingredients

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1
Prepare the Ingredients
Begin by splitting the English muffins in half and toasting them until golden brown. Set aside.
2
Cook the Smoked Ham
In a skillet over medium heat, add the butter. Once melted, add the slices of smoked ham and sear until browned on both sides, about 2-3 minutes per side. Remove from the skillet and keep warm.
3
Poach the Eggs
In a medium saucepan, bring water to a gentle simmer and add the white vinegar. Crack one egg into a small bowl and gently slide it into the simmering water. Repeat with remaining eggs. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
4
Assemble the Benedict
On each toasted English muffin half, place a slice of the seared smoked ham. Top each with a poached egg and generously drizzle with hollandaise sauce.
5
Garnish and Serve
Sprinkle with fresh parsley, season with salt and black pepper to taste, and serve immediately.