Eggs Benedict

Lou Kostura

By
@lkostura

I made a Easter Morning treat for a group of friends. They all love eggs benedict, except for 1 vegetarian in the group who I substituted some chopped up asparagus in place of the ham. This made her a happy camper also. The use of farm fresh eggs gives this a deep color as the ranch egg yolks are very dark yellow

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

HOLLANDAISE SAUCE

8
egg yolks, beated
8 oz
butter or 2 sticks
2
lemons, juiced
1/2 tsp
cayenne pepper
salt, to taste

EGGS AND MUFFIN

12
eggs, poached
1/4 c
white vinegar
6
english muffins, toasted
12 slice
ham, fried
parsley flakes, for garnish

Step-By-Step

1place beaten egg yolks, butter lemon juice cayenne and salt into a double boiler. cook on low heat and keep whisking constantly until thickened. Be careful not to get to hot or you will either get scrambled eggs, or a broken sauce.
2Cut muffins in half and toast, lightly fry ham slices
3In a wide shallow pan, I use a 12 inch frying pan. Add water and heat to a low boil, add vinegar and slowly add 2 eggs at a time, keeping them separate. Cook approx. 3 minutes lift with slotted spoon and drain excess water
4Assembly, place 1 ham slice on each half of muffin, place 1 egg on each ham slice, spoon hollandaise sauce over top, sprinkle with parsley flakes and serve

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom