Eggs Benedict
Toasted muffins, warm ham and poached eggs are finished with a buttery homemade hollandaise.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Level
- Medium
Gather
Ingredients
- 2English muffins, split
- 4slices of cooked ham
- 4eggs, for poaching
- 2egg yolks, for the sauce
- 100 gunsalted butter, cubed
- 1 tbsplemon juice
- 1 tbspwater, for the sauce
- 1 tbspwhite wine vinegar
- 0.125 tspsalt
- 0.125 tspblack pepper
Make
Method
- 1.
Melt the butter gently in a small saucepan, then take it off the heat. Bring a separate saucepan of water to a very gentle simmer.
3 minutes - 2.
Put the yolks, lemon juice and tablespoon of water in a heatproof bowl over the simmering water, without letting the bowl touch it. Whisk for 3–4 minutes until pale and slightly thickened.
4 minutes - 3.
Slowly drizzle in the melted butter, whisking constantly over the gentle heat, until the sauce is smooth and thick. Remove from the heat and stir in the salt; loosen with a teaspoon of warm water if needed.
4 minutes - 4.
Bring a wide saucepan of water to a gentle simmer and add the vinegar. Crack each whole egg into a cup, then slide carefully into the water. Poach for 3–4 minutes until the whites are set, or longer for firm yolks.
5 minutes - 5.
Meanwhile, toast the muffin halves and warm the ham in a dry frying pan over a low heat.
3 minutes - 6.
Top each muffin half with ham and a poached egg, drained well with a slotted spoon. Spoon over the hollandaise, sprinkle with pepper and serve immediately.
2 minutes