While it sounds fancy, it really isn’t. Eggs Benedict isn’t anything more than a poached egg and ham on an English muffin drizzled with Hollandaise sauce. But once you taste the deliciousness of the warm egg oozing over the ham, you’ll be making this again and again.
⇒ Check these out for perfect poached eggs every time
First, the Hollandaise Sauce:
- 2 egg yolks
- 1 teaspoon fresh lemon juice
- Dash of hot pepper sauce
- 2 teaspoons water
- 1 stick melted butter
- In a stainless steel bowl placed over a larger saucepan of simmering water, whisk the egg yolks, lemon juice, hot pepper sauce and water until pale yellow in color.
- DON’T LET THE STAINLESS STEEL BOWL TOUCH THE SIMMERING WATER
- Remove the bowl and while whisking vigorously, add the melted butter 1 teaspoon at a time until all is incorporated. Never stop whisking.
Then the Poached Eggs:
- 2 Eggs
- 2 English muffins
- Ham slices
- Chopped chives
- If you don’t have egg poachers like the ones pictured above…no problem. Heat water in a saucepan to a rolling simmer. Add a splash of white vinegar and stir the water steadily in one direction.
- Crack an egg into a small bowl and very slowly let the egg slide out of the bowl into the water. The moving water will prevent the egg from spreading out. What you want is a nice compact round poached egg.
- When the white of the egg is cooked but before the yolk is set, remove it with a slotted spoon and do the same with the second egg.
- Toast two English muffins
- On the bottom half of each, place a slice of ham, then a poached egg, then some Hollandaise sauce and maybe a sprinkle of chopped chives, Then comes the muffin top. Drizzle a bit of Hollandaise sauce around the muffin on the dish and enjoy.
I welcome your feedback and comments. Have a question or specific recipe request? I’ll be happy to research and find an answer.