Description
Eggs benedict with hollandaise. From Olivia at Flavors.
Ingredients
Scale
- 4 slices Canadian bacon or ham
- 2 English muffins, split and toasted
- 4 eggs
- 1 tablespoon vinegar, for the water
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup (113g) butter, melted and hot
- Salt and cayenne
Instructions
- Blend or whisk yolks and lemon. Stream in hot melted butter while blending until the hollandaise is thick. Season with salt and a pinch of cayenne. Hold it warm, not hot.
- Simmer a pan of water with vinegar. Poach eggs 3 minutes for soft yolks. Lift them out.
- Warm the ham in a skillet. Toast the muffins.
- Stack muffin, ham, egg, and hollandaise. Serve immediately.
Notes
Hollandaise splits if the butter is boiling or if you add it too fast. A splash of warm water brings a tight sauce back. This is a brunch plate, not a casserole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poached
- Cuisine: American