Ham Benny Recipe
English muffin topped with grilled ham, poached eggs and Hollandaise
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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 the egg yolks and lemon juice until thickened. Melt the butter and slowly drizzle it into the egg mixture while continuously whisking until the sauce is smooth. Season with salt and cayenne pepper, then set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and set on a paper towel.
- 3
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5
Assemble the Ham Benny
On each toasted English muffin half, layer the grilled ham, followed by the poached egg. Drizzle generously with Hollandaise sauce and serve immediately.
