Not Quite Eggs Benedict Recipe
poached eggs, parma ham, homemade panini bread, hollandaise
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Ingredients
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Ingredients for Not Quite Eggs Benedict
Method
Directions for Not Quite Eggs Benedict
- 1
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens.
- 2
- 3
Poach the Eggs
In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 4
Prepare the Panini
Toast the panini bread slices until golden brown. Layer the parma ham on top of each slice of bread.
- 5
Assemble the Dish
Place a poached egg on each slice of bread topped with parma ham. Drizzle with hollandaise sauce and season with additional salt and pepper if desired.