Eggs Benedict
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WHAT YOU NEED:
3 English muffins 6 eggs 6 slices ham* paprika 2 Tbsp butter |
HOLLANDAISE SAUCE:
3 egg yolks 1 Tbsp lemon juice 1 tsp cold water 1/2 cup butter dash of cayenne 1 tsp salt |
METHOD:
SAUCE:
In a small bowl, whisk together egg yolks, lemon juice, cold water, and salt.
Melt butter in a saucepan over low heat.
Gradually whisk yolk mixture into butter.
Continue whisking over low heat for 8 minutes, or until sauce is thickened. Keep warm in the pan.
BENEDICT:
In a skillet bring 3 inches of water to a simmer.
In a separate skillet, sauté the ham slices, both sides. Split and toast the English muffins. Place toasted muffins open face on plates. Place the ham slices on English muffins.
Add a splash of white vinegar to the simmering water. Crack the eggs, one at a time into a small glass. Gently swirl the water, then gently pour the egg into the simmering water. Cook until the whites are done. Remove egg with a slotted spoon and place on ham.
Top with warm hollandaise sauce. Sprinkle a little paprika over top.
*For a vegetarian version use sliced tomato or avocado in place of ham.
SAUCE:
In a small bowl, whisk together egg yolks, lemon juice, cold water, and salt.
Melt butter in a saucepan over low heat.
Gradually whisk yolk mixture into butter.
Continue whisking over low heat for 8 minutes, or until sauce is thickened. Keep warm in the pan.
BENEDICT:
In a skillet bring 3 inches of water to a simmer.
In a separate skillet, sauté the ham slices, both sides. Split and toast the English muffins. Place toasted muffins open face on plates. Place the ham slices on English muffins.
Add a splash of white vinegar to the simmering water. Crack the eggs, one at a time into a small glass. Gently swirl the water, then gently pour the egg into the simmering water. Cook until the whites are done. Remove egg with a slotted spoon and place on ham.
Top with warm hollandaise sauce. Sprinkle a little paprika over top.
*For a vegetarian version use sliced tomato or avocado in place of ham.