I remember when I used to be afraid to even attempt to make this dish. Then one day, I asked myself what I was afraid of and couldn’t come up with a reasonable answer so I decided to try. That was 25 years ago and I have been making this simple breakfast ever since. Nothing to fear. So easy and so good!
Eggs Benedict With Ham
3 extra large or jumbo eggs
3 English muffins
1 teaspoon butter (to fry ham or bacon)
3 slices of Ham or Canadian bacon
4 teaspoons distilled white vinegar
In a large deep skillet, melt 1 teaspoon butter over medium heat and brown ham on both sides. Transfer to a plate and cover with foil to keep warm.
Wipe out the same skillet and fill it with 3 inches of water. Add vinegar and swirl it around so that you have the water moving in a circular motion. Heat the water until it is slightly boiling under the surface. Just a few tiny bubbles, not a full boil.
Break each of the 3 eggs separately into small bowls. Be careful as you pour each egg gently into the water. You don’t want the yolk to break. Allow the egg to cook for 3-5 minutes until white surrounding they yolk is set.
Using a slotted spoon, lift the eggs and lay them on a paper towel line plate.
Make the Hollandaise
3 egg yolks
1/2 cup firm butter
1 Tablespoon lemon
juice or white wine vinegar
Melt the butter in a large measuring cup in the microwave. Set aside.
Add the egg yolks and lemon (or use white wine vinegar) in a blender and blend for a few seconds. Open the top of the blender and drizzle the melted butter, a little at a time. Continue adding the melted butter until there is no more butter left.
Use the pulse option if you feel the lowest power is still too strong. Once all the melted butter is added, the Hollandaise sauce should be thick with a silky texture. Lightly season with salt and pepper. Serve over poached eggs.
Build your breakfast
Split the English muffins in half. Toast the muffins and spread a little butter on each one. Add a slice of ham on top of each half.
Place one poached egg on top of the ham. Spoon Hollandaise on top and let it run over the sides.
Garnish with parsley, chives, paprika, etc. Serve over poached eggs.
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