Eggs Benedict Recipe

Inspired by Terra GR

Time30m

Serves2

Poached eggs, ham, and hollandaise sauce on an English muffin.

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Ingredients

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1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown.
2
Cook the Ham
In a skillet over medium heat, warm the Canadian bacon or ham slices for about 2-3 minutes on each side until heated through.
3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
4
Assemble the Eggs Benedict
On each toasted half of the English muffin, layer a slice of warm ham, followed by a poached egg. Repeat with all muffins.

5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let cool slightly.
6
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, and salt until the mixture is pale and thick.
7
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is thickened and creamy. If the sauce is too thick, whisk in a teaspoon of warm water at a time until desired consistency is reached.
8
Season the Sauce
Add a pinch of cayenne pepper to the hollandaise sauce and mix well.