Eggs Benedict
Ready In: 25 mins
Serves: 2
Yields: 4 muffins
Ingredients
- 2 English muffins
- 4 slices ham or 4 slices bacon or 4 slices smoked salmon
- 1 egg yolk
- 1⁄2 tablespoon lemon juice
- 1⁄2 cup butter, melted and HOT (plus 2 tbsp)
- sea salt, to taste
- fresh ground pepper, to taste
- 4 eggs
- 1⁄2 teaspoon white vinegar
Directions
- Toast English muffins and cook the bacon, if that is your preferred meat.
- Combine egg yolk and lemon juice in a blender. Blend on medium and slowly drizzle butter into the mix in a steady stream until emulsified and fully incorporated. Season with salt and pepper and keep warm. (Instead of using a blender, I performed this step with a whisk in a small saucepan, then place the pot on the "warming" burner on my stove and whisked it occasionally as I completed the other steps.).
- Fill a large skillet with water and bring to a boil. Add a pinch of salt and white vinegar and reduce heat to a simmer.
- Carefully break each egg into a small cup or bowl and gently slide it into the water (use a large spoon to help contain the egg, if you wish). Add remaining eggs in the same fashion, making sure not to crowd the pan.
- Let the eggs cook for 2 - 3 minutes, or until they reach desired firmness (I like mine poached for nearly 10 minutes!).
- Remove eggs with a slotted spoon and drain on a paper towel.
- Top each half of a toasted English muffin with a slice of meat and a poached egg. Spoon the Hollandaise sauce on top and serve immediately.
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