Benedict Recipe
Ham, poached eggs on an English muffin topped with our lemon hollandaise sauce, served with hash browns
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Ingredients
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Main Ingredients
Method
Cooking Directions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until it becomes thick and pale. Set the bowl over a pot of simmering water (double boiler) and continue to whisk while slowly drizzling in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper, and keep warm.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Prepare the Hash Browns
In a skillet, cook the hash browns according to package instructions or until golden brown and crispy. Season with salt and pepper to taste.
Assemble the Benedict
Slice the English muffins in half and toast them. On each half, layer the sliced ham, followed by a poached egg. Drizzle with the warm hollandaise sauce. Serve with the crispy hash browns on the side.