Johnston Co. Country Ham Benedict Recipe
Poached Mandolin Farm Eggs, Hollandaise, English Muffin
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until the sauce is smooth. Season with black pepper and paprika to taste, then set aside.
- 2
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 simmering water. Cook for about 3-4 minutes or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and drain on paper towels.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 4
Assemble the Benedict
On each toasted English muffin half, place a slice of country ham. Top with a poached egg and drizzle generously with hollandaise sauce. Sprinkle with extra paprika and black pepper if desired.
