Intro: Quick and Easy Eggs Benedict
Things You’ll Need
- 3 English Muffin Halves
- 3 Large Egg Yolks
- 3 Large Eggs
- Deli Sliced Ham
- Lemon Wedge
- ¾ Stick of Butter Melted
- Chopped Scallions
- Spices (Sea Salt, Cayenne)
- White Vinegar
Tip #1 Extreme patience is required for hollandaise sauce!
First take the english muffin halves and place in oven on 350F. Once toasted add a generous amount of sliced deli ham onto each muffin and lower heat to 200F. Place small pot of water and a larger sauce pan on stove and bring both up to a simmer. Now add a ¼ cup of white vinegar to large sauce pan. Okay so now take a large egg and carefully crack into a shallow plate and slide into sauce pan. Repeat this for all three large eggs and give them good spacing.
Step 1: Hollandaise
Tip #2 If water is not hot enough eggs will not congeal and will spread out into pan. Fail.
(While making the sauce make sure your poached eggs do not over cook, if they are finished before sauce remove and place onto muffin in oven). While eggs are poaching begin the hollandaise sauce. Take the three egg yolks and a squeeze of the lemon wedge place into a bowl that sits on top of the small pot of simmering water, not touching the water. Whisk vigorously for a couple of minutes and then begin whisking in the melted butter slowly. Add in sea salt and cayenne pepper to taste. Whisk until sauce has thickened and doubled in size….cover and place into a warm area until use.
Step 2: Voila!
Tip #3 Do not reheat egg benedict, hollandaise will be ruined!
Remove muffins from oven and using a slotted spoon remove perfectly poached eggs with a slotted spoon and carefully place one onto each muffin. Now take the hollandaise, smother each half, and garnish with chopped scallions.
- Serve with a side of delicious home fries.
- Great with a mimosa or just forget the orange juice and go straight champagne.
- Eat it for any meal!
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