Eggs Benedict
Egg Benedict are the essential brunch item. Personally, I eat them any time of the day! They are easy to make and delicious and you must definitely make the hollandaise sauce!
Ingredients
1 Package English Muffins (6 count)
9 Pieces Canadian ham
6 large eggs
Hollandaise Sauce:
8 tbsp butter
3 egg yolks
1 tsp freshly squeezed lemon juice
salt and freshly cracked pepper to taste
Instructions
1
Start a large pot of water plus 1 cup of white vinegar simmering to poach your eggs in.
2
Toast your English Muffins and set aside.
3
Pan sear the ham slices and set on top of the English Muffins.
4
Once the water has come to a simmer gentle crack an egg into a fine mesh strainer and then place the egg into the simmering water. Be careful the water is not boiling as this with completely disrupt the egg structure.
5
In a medium size bowl add your egg yolks, lemon juice, and salt.
6
Melt the butter and place the bowl with the egg yolks over a pot of simmer water. While whisking the egg yolks, gently drizzle the melted butter into the yolk mixture. Squeeze the lemon juice into the hollandaise sauce and whisk together.
7
Remove the poached eggs with a large slotted spoon and allow them to drain completely.
8
Place the ham and poached egg on top of the english muffin.
9
Spoon about a tablespoon size amount of Hollandaise Sauce over the poached egg and sprinkle with your favorite herbs.
10
Add some freshly cracked pepper and salt to taste and enjoy!
