Eggs Benedict
Poached egg with ham, English muffin & hollandaise sauce

eggs benedict


4 Egg yolks

3 1/2 tablespoons Lemon juice

1 pinch Ground black pepper

1 tablespoon Water

1 cup Butter melted

1/4 teaspoon Salt

8 Whole eggs

1 teaspoon Distilled white vinegar

8 slice Cooked ham

4 English muffins split

2 tablespoons Butter, softened



  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, black pepper and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a plate.
  4. While eggs are poaching, brown the ham in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce and gratinate. Sprinkle with chopped chives or parsley and serve hot.

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