Eggs Benedict with Ham and Hollandaise Sauce
Posted by Katie Cooks
Eggs, Salt And Black Pepper, Parsley, Unsalted Butter, Ham, Egg Yolks, Cayenne Pepper, Lemon Juice, English Muffins
Poach Eggs Easily with this Stainless Steel Egg Poacher
Eggs Benedict with Ham and Hollandaise Sauce Recipe
Poached eggs, ham, and a rich hollandaise sauce are served on toasted English muffins in this classic breakfast dish.
Ingredients
- 8 eggs
- To taste, season with salt and black pepper
- Garnish with chopped fresh parsley
- 1/2 cup unsalted butter
- 8 ham slices
- 3 egg yolks
- Add a pinch of cayenne pepper
- 1 tablespoon freshly squeezed lemon juice
- Four english muffins
Time Needed
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Instructions
- Toast the English muffins until they are lightly browned.
- In a large skillet, heat the ham over medium heat until warmed through.
- Poach the eggs for about 4 minutes in a large pot of simmering water, or until the whites are set but the yolks are still runny.
- Make the hollandaise sauce while the eggs are poaching.
- In a small saucepan over low heat, melt the butter.
- Combine the egg yolks, lemon juice, cayenne pepper, salt, and black pepper in a blender.
- Blend until completely smooth.
- Pour the melted butter into the blender in a thin, steady stream while the blender is running on low speed.
- Blend the sauce until it is thick and creamy.
- To make the eggs Benedict, place a slice of ham on each half of an English muffin.
- Poach an egg on top of each slice of ham.
- Over each egg, spoon hollandaise sauce.
- Serve immediately garnished with chopped parsley.
Poached Egg Accessories
Hamilton Beach 6-In-1 Electric Egg Bites Cooker Plus Poacher
Holstein Housewares Omelet and Frittata Maker
Poached Egg Recipes
Eggs Benedict with Ham and Hollandaise Sauce Recipe
Sunny Side Up Eggs on Whole Wheat Toast Recipe
Scrambled Eggs with Smoked Salmon on Toast Recipe
Fried Eggs with Chives and Bacon Recipe
