Ceuf Bénédicte Lumiere Recipe
Choice of poached eggs HAM or TURKEY on an English muffin topped with hollandaise sauce.
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Ingredients
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Eggs and Protein
Bread
Hollandaise Sauce
Garnish
Method
Preparation
- 1
Gather Ingredients
Gather all ingredients and measure them out accordingly.
Cooking the Eggs
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes or until the whites are set but the yolks are still runny.
- 3
Drain the Eggs
Carefully remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels to drain excess water.
Preparing the Protein
- 4
Heat Ham or Turkey
If using ham, slice it into thin pieces. If using turkey, ensure it is sliced and ready. Lightly heat the protein in a pan over medium heat until warmed through.
Toasting the Muffins
- 5
Toast English Muffins
Slice the English muffins in half and toast them until golden brown.
Making Hollandaise Sauce
- 6
Prepare Double Boiler
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method).
- 7
Make Hollandaise Sauce
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes creamy. Season with salt and white pepper to taste.
Assembling the Dish
- 8
Assemble Ceuf Bénédicte Lumiere
On each toasted English muffin half, place slices of heated ham or turkey. Top with a poached egg and generously drizzle with hollandaise sauce. Garnish with chopped fresh parsley.