Traditional Eggs Benedict Recipe
English muffin, Canadian ham, hollandaise sauce, roasted tomato, asparagus, salad or hash browns
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Ingredients
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SIGNATURE JUICES
Method
SIGNATURE JUICES
- 1
Split each English muffin in half and toast until golden and crisp.
- 2
Warm the Canadian ham slices in a skillet until warmed through and lightly browned.
- 3
Poach four large eggs in simmering water with a splash of white vinegar; keep warm until ready to plate.
- 4
In a heatproof bowl set over barely simmering water, whisk the egg yolks with fresh lemon juice until pale and slightly thickened.
- 5
Gradually whisk in the melted unsalted butter, 1 tablespoon at a time, to create a smooth hollandaise sauce.
- 6
Season the hollandaise with 0.25 teaspoon salt and whisk to combine.
- 7
Finish the hollandaise with a pinch of cayenne pepper and keep warm off heat.
- 8
Roast the tomatoes: halve or slice the tomatoes, toss with 1 tablespoon olive oil, season with salt and black pepper, and roast at 425°F (220°C) for 15-20 minutes until tender.
- 9
Roast the asparagus: toss with 1 tablespoon olive oil, season with salt and pepper, and roast 8-12 minutes until crisp-tender.
- 10
Prepare the salad greens: rinse, dry thoroughly, and arrange on serving plates.
- 11
Cook the hash browns according to preference until browned and crisp.
- 12
Assemble: place toasted muffin halves on plates, top with a slice of Canadian ham.
- 13
Top each with a poached egg.
- 14
Drizzle hollandaise over the eggs and arrange the roasted tomatoes and asparagus on the side.
- 15
Serve immediately with the salad greens or hash browns on the side.
