Eggs Benedict with Ham and Hollandaise Sauce
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Source: https://recipheon.com/en/recipes/breakfast/eggs-benedict-with-ham-and-hollandaise-sauce
About this recipe
Eggs Benedict with ham is an elegant breakfast with runny yolks and creamy Hollandaise sauce. Toasted English muffins are topped with warm ham and delicate poached eggs, then covered with an emulsion of egg yolks, butter, and lemon juice. Serve the dish immediately, while the bread is crisp, the eggs are warm, and the sauce is smooth and glossy.
Ingredients
Eggs Benedict
2 English muffins, split in half
4 slices cooked ham
4 fresh eggs
1 liter water
2 tablespoons distilled white vinegar
1 teaspoon salt
1 tablespoon chives, finely chopped
Hollandaise Sauce
2 egg yolks
120 g butter, melted and slightly cooled
1 tablespoon lemon juice
1/4 teaspoon salt
1 pinch cayenne pepper
Steps
In a metal bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper. Set the bowl over a pot of gently simmering water, making sure the bottom does not touch the water, and whisk for about 3 minutes, until the mixture thickens slightly. Slowly pour in the melted butter, whisking constantly, until the sauce is smooth, creamy, and glossy. Remove it from the steam and keep it in a warm place.
Toast the split English muffins in a toaster or in a dry skillet over medium heat for 3–5 minutes, until the cut sides are golden and crisp.
Warm the ham slices in a skillet over medium heat for about 2 minutes per side, until they are hot but still soft.
Heat the water with the distilled white vinegar and salt in a wide pot over medium heat. Bring it almost to a boil, then reduce the heat so that only occasional, gentle bubbles appear on the surface.
Crack each egg into a small bowl, gently slide it into the water, and cook two eggs at a time for 3–4 minutes. The whites should be completely set, while the yolks remain soft and runny. Remove the eggs with a slotted spoon and drain them on a paper towel.
Place a slice of warm ham on each toasted English muffin half, then top with a poached egg. Pour Hollandaise sauce over the servings, taking care to cover the eggs and let the sauce run onto the muffins.
Sprinkle the eggs with the chopped chives and serve immediately, while the muffins are crisp, the eggs are warm, and the sauce is smooth.
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