Eggs Benedict
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 eggs
- 2 English muffins
- 4 sound slices of quality cooked ham
- 4 large slices tomato
- A little vinegar
- A little chopped parsley
- Vinegar
Hollandaise
- 1/3 pound (150g) of clarified butter
- 2 egg yolks
- 1 tbsp. white wine vinegar
- A little bit of freshly squeezed lemon juice
- Salt and Pepper
- Cayenne pepper
Instructions
- Start by putting the water over for the poaching of eggs (with regular vinegar added)
- Then we proceed to the hollandaise: Whisk egg yolk with vinegar, lemon juice, salt and pepper
- Heat up in a water bath while constantly whipping
- When the mixture is foamy and become pale yellow, add the clarified butter little by little, while whipping constantly
- Season with a little cayenne pepper, salt, pepper and lemon.
- Keep warm in water bath.
- Place ham and tomatoes under the grill of the oven until the ham gets color
- Poach your eggs
- At the same time roast the halved English muffins
Serving
- Butter up the muffins
- Place ham, tomato and egg on top
- Finish with hollandaise and a little chopped parsley
- Prep Time: 10 mins
- Cook Time: 20 mins
