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​Eggs Benedict

Picture
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. ​
More about nature spirituality:   The Earth Spirit Path
  • Home
  • Seasonal Holiday Recipes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • From the Garden
  • Best Practices
    • Getting the Kitchen Set Up for Success
    • Basic Guide to Eating Healthy
    • Edible Flowers
    • Wildcrafting Guidelines
  • Contact Us