Egg Benedict with Hollandaise Sauce

 

Egg Benedict with Hollandaise Sauce

Prep Time: 

Cook Time: 

Total Time: 

Serves: serves 2

Ingredients
  • Batch of Hollandaise Sauce*
  • 2 english muffins
  • 4 slices of ham
  • 4 eggs
  • chives and paprika for garnish
Instructions
  1. Make a batch of Hollandaise Sauce*
  2. Poach eggs*
  3. Toast english muffins until lightly browned
  4. Heat ham by dipping into the hot water you used for poaching eggs.
  5. top each english muffin with a slice of warmed ham.
  6. Place a poached egg on ham.
  7. Spoon equal amounts of Hollandaise Sauce over each egg
  8. Garnish the top with chives and paprika. (I add asparagus, avocado, tomatoes or other vegetables to add color to my plate)
  9. Serve immediately

 
*Hollandaise Sauce

Prep Time: 

Total Time: 

Serves: 1 cup

Ingredients
  • 6 tablespoons butter
  • 3 egg yolks
  • 1 tablespoon whole milk
  • ¼ cup boiling water
  • juice of ½ a lemon on to taste
  • pinch of cayenne pepper
Instructions
  1. Microwave butter on low until completely melted. Do not let it boil.
  2. Add yolks to milk and butter using a hand blender making sure the mixture is fluffy combined.
  3. Slowly add the boiling water into the egg yolk mixture while blending.
  4. Add lemon juice, cayenne pepper and salt. Continue blending.

 
*Poached Eggs
Ingredients
  • 4 eggs
  • 1 tablespoon white vinegar
Instructions
  1. Add 2” of water to large pot, then add white vinegar. Bring to boiling point. Meanwhile crack eggs into 4 cups or ramekins
  2. Turn down heat on water till the water is still but bubbles are still at the bottom. Carefully put each egg into the hot water one at a time.
  3. Cook eggs until they are cooked to your liking. The white should be firm.
  4. When eggs are done, remove with a slotted spoon, one egg at a time onto paper towels to soak off water. Serve eggs on toast

 

 

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