Eggs Benedict Recipe
artisan ham, english muffin, hollandaise
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Ingredients
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Main Ingredients
Hollandaise Sauce
Method
Preparing the Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the butter over low heat. Remove from heat and let cool slightly.
- 2
Blend the Sauce
In a blender, combine the egg yolks, lemon juice, and salt. Blend for about 30 seconds until combined.
- 3
Add Butter
With the blender running, slowly drizzle in the melted butter until the sauce is thick and creamy. Add cayenne pepper and blend briefly to combine.
Assembling the Eggs Benedict
- 4
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 5
Cook 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 the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.
- 6
Assemble
On each toasted muffin half, layer a slice of artisan ham, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.