Traditional Eggs Benedict Recipe
two poached eggs* with smoked ham & asparagus topped with hollandaise sauce
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Ingredients
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Eggs and Ham
Hollandaise Sauce
For Serving
Method
Preparation of Asparagus and Ham
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch in boiling water for about 2-3 minutes until tender. Remove and set aside.
- 2
Prepare the Ham
In a skillet, lightly warm the smoked ham slices over medium heat until heated through. Set aside.
Poaching Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Making Hollandaise Sauce
- 4
Prepare the Hollandaise Sauce
In a bowl, whisk together the egg yolks and lemon juice. Place over a pot of simmering water (double boiler). Gradually add melted butter while whisking until the sauce thickens. Season with salt and cayenne pepper.
