West Coast Benedict Recipe
Toasted english muffin halves served open-faced, topped with fried ham, avocado & tomato slices, tender poached eggs & drizzled with home made hollandaise sauce & fresh parsley.
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Ingredients
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Main Ingredients
Method
Preparation Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick and pale. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Slowly whisk in melted butter until the sauce is thickened. Season with salt and cayenne pepper, then set aside.
- 2
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 3
Cook the Ham
In a skillet, cook the ham slices over medium heat until they are heated through and slightly crispy.
- 4
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them 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 paper towels.
- 5
Assemble the Benedict
On each toasted muffin half, layer with ham, avocado slices, and tomato slices. Place a poached egg on top of each stack, then drizzle with hollandaise sauce. Garnish with chopped fresh parsley.
