Ingredients
Scale
- FOR HOLLANDAISE SAUCE
- 2 sticks butter
- 3 eggs, separated
- 1 whole lemon, juice of
- 1 tsp. salt
- 1 tsp. cayenne pepper
- FOR EGGS BENEDICT
- 4 eggs
- 2 tsp. white vinegar
- 4 English muffins
- 4 pieces of smoked pork ham ( I used turkey)
- 2 tbsp. butter
Instructions
- To make the Hollandaise Sauce:
- – Melt the two sticks of butter on low to medium heat ( you don’t want the butter to burn). Once the butter has melted, set aside.
- – Separate three eggs from yolks and the whites. Place the egg yolks in a blender. Turn the blender on low to allow the yolks to combine then begin to pour the hot butter into the blender while it is still on low. Pour the butter very slowly with a thin stream going into the blender. You don’t want those yolks turning into eggs or curdling. Once the butter is gone squeeze in the juice of a whole lemon while the blender is still on. Then add the salt and pepper while the blender is still on. Continue to blend for a few more seconds. Set aside.
- For Eggs Benedict
- – Bring a pot of water and add the vinegar. Bring the pot to a slight simmer, not quite boiling, basically, steaming.
- – Break an egg into a ramekin and carefully place the egg into the water where it is submerged with water and allow to cook for 2-3 minutes. Remove with spoon strainer and pat dry with a clean kitchen towel or napkins and place aside. Repeat the process for the remainder of the eggs.
- – On a separate burner, cook your ham on each side for about 2-3 minutes and toast the English Muffins in the toaster and using the butter spread on the English Muffins. Place the English Muffins on a plate (face up), place a piece of ham on top, a poach egg, and pour some of the Hollandaise on top of the poached egg and serve.