Classic Benedict Recipe
Black Forest Ham / Hollandaise / English Muffin
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Place the bowl over a pot of simmering water (double boiler) and continue whisking. Slowly add the melted butter while whisking constantly until the sauce is thick. Season with salt and white pepper. Keep warm.
- 2
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Add the vinegar to the water. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- 3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Benedict
On each toasted English muffin half, layer a slice of Black Forest ham and then top with a poached egg. Spoon the warm hollandaise sauce over the eggs and serve immediately.
