Eggs Benedict* Recipe
poached eggs, country ham + meyer lemon hollandaise
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Ingredients
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Eggs Benedict
Method
Preparation
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, Meyer lemon juice, and salt. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk continuously until the mixture thickens. Gradually whisk in melted unsalted butter until fully incorporated. Remove from heat and season with black pepper and chives. Set aside.
Poach the Eggs
Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.