eggs benedict
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
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- HOLLANDAISE SAUCE
- 8 - egg yolks, beated
- 8 ounces butter or 2 sticks
- 2 - lemons, juiced
- 1/2 teaspoon cayenne pepper
- - salt, to taste
- EGGS AND MUFFIN
- 12 - eggs, poached
- 1/4 cup white vinegar
- 6 - english muffins, toasted
- 12 slices ham, fried
- - parsley flakes, for garnish
How To Make eggs benedict
-
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.
-
Step 2Cut muffins in half and toast, lightly fry ham slices
-
Step 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
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Eggs
Tag:
#Quick & Easy
Tag:
#Heirloom
Culture:
American
Method:
Stove Top
Ingredient:
Eggs
Keyword:
#breakfast
Keyword:
#hollindaise
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