Eggs Benedict

Name: Eggs Benedict
Ingredients: 1 tbsp vinegar; 8 None large eggs; 4 None English muffins, halved, toasted; 2 1/2 tbsp butter; 2 cups baby arugula; 1.5 oz ham, thinly sliced; None None FOR THE HOLLANDAISE SAUCE; 3 None large egg yolks; 2 tbsp lemon juice; 12 tbsp butter, melted

10 ingredients

3 steps

Ingredients

1 tbsp vinegar
8 None large eggs
4 None English muffins, halved, toasted
2 1/2 tbsp butter
2 cups baby arugula
1.5 oz ham, thinly sliced
None None FOR THE HOLLANDAISE SAUCE
3 None large egg yolks
2 tbsp lemon juice
12 tbsp butter, melted

Directions

1

To make the hollandaise sauce, whisk together egg yolks and lemon juice over a double boiler. Whisk constantly for 1-2 mins, until thick and creamy. Remove from heat and add butter in a thin stream, whisking, until thickened. Season to taste. Keep warm.
2

Bring a medium frying pan of water to a boil. Add vinegar and reduce heat to a simmer. Crack in eggs in batches of 2 or 4 (depending on size of pan). Poach for 2-3 mins, splashing water over eggs, until cooked to your liking.
3

Spread butter over English muffins. Top with arugula and ham. Remove eggs from water with a slotted spoon and drain on paper towels. Place on toasted muffins and top with hollandaise sauce and a grinding of pepper. Serve warm.