Easy Eggs Benedict

Easy Eggs Benedict
 
Prep time
Cook time
Total time
 
Perfectly Easy Eggs Benedict made with a foolproof vinegar free poaching method with luxurious hollandaise sauce and ham steaks on an English muffin.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
HOLLANDAISE SAUCE
  • 12 tablespoons unsalted butter
  • 3 large egg yolks
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 1 pinch cayenne pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon coarse ground black
POACHED EGGS
  • 1 teaspoon kosher salt
  • 8 large eggs
TO FINISH
  • 4 English muffins sliced in half and toasted
  • 2 tablespoons butter
  • 2 ham steaks quartered
  • chives chopped for garnish
Instructions
  1. Note: click on times in the instructions to start a kitchen timer while cooking.
HOLLANDAISE SAUCE:
  1. Melt butter in saucepan over medium heat until it begins to foam then turn off the heat.
  2. In a blender add the egg yolks and water and while its mixing slowly pour the butter into the blender pour shoot until fully creamy and combined before adding in the lemon juice, cayenne pepper, salt and pepper.
POACHED EGGS:
  1. Add water to a pot (about egg height) along with salt and bring to a simmer on medium heat (you don't want the water boiling, it won't cook the eggs gently enough).
  2. Crack the eggs into a bowl or one at a time into small bowl and add them to the water gently one at a time before turning off the heat and adding the lid to the pan for 2 minutes before removing with a slotted spoon for a perfect poached egg.
TO FINISH:
  1. While the English muffins are toasting sear the ham steaks in a skillet with the butter until browned (about 2 minutes).
  2. Layer with English Muffin, ham steak, egg, hollandaise and chopped chives for serving.
Nutrition Information
Calories: 749

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