Eggs Benedict

Recipe by Bliss
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare Hollandaise sauce:
  • In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
  • Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
  • Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
  • Hot water in double-boiler base should not boil or touch bottom of pan above.
  • Remove double boiler top from hot water in base.
  • Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
  • Stir in 1/ teaspoons salt and cayenne.
  • Place top of double boiler over warm water in base (not over heat on stove).
  • Cover to keep warm.
  • Poach eggs: Lightly butter cups of an egg poacher.
  • Fill bottom of egg poacher 1/4 full of water.
  • Add 1 teaspoons salt; bring water to a boil.
  • Reduce heat to a simmer.
  • Break one egg into a custard cup.
  • Slip egg into poacher cup.
  • Cook 3-5 minute to desired doneness.
  • Loosen egg from cup with table knife.
  • Place in bowl filled with very warm water.
  • Repeat until all eggs are cooked.
  • Spread muffins with butter; wrap ham in aluminum foil.
  • Broil muffins and ham until muffins are browned and ham is hot.
  • To serve: Place two muffin halves on each individual serving plate, buttered side up.
  • Top each serving with 1 slice of ham and two well-drained poached eggs.
  • Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.
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