Eggs Benedict
– So good, and so easy!
– Poach 4 Eggs (the secret is to break eggs into a sieve, drain the watery egg white into a cup, then pour the egg from the sieve into the hot water to poach.
– Remove to drain on paper towels when whites are 90% cooked and yolk is completely runny.
– Heat excellent quality thick 1/4” sliced ham in a skillet.
– Toast (buttered) split English Muffins until crispy.
(HOLLANDAISE)
Melt the 1/2 cup of butter until just melted.
– Combine the 3 egg yolks, 1 tsp. lemon juice, 1 tsp. dijon mustard, 1/4 tsp. salt, and a dash of cayenne pepper into a blender and blend. Slowly stream the hot butter into the mixture through the lid while blender is running.
Serve: -Stack the crispy muffin, the warm ham, and the poached egg – two per plate.
– Pour the Hollandaise sauce over the egg, ham, muffin stack and add a sprinkle of cayenne on top for color.
– Easier than it looks:
Boil water, strain eggs, poach—Butter and toast the muffins—Melt some butter—put yolks, mustard, lemon juice, salt into blender & stream in the butter = easy bennies.
– To finish off the plate, we added some sautéed grape tomatoes and a quarter of a baked potato.
Source: Arts&Food Staff
