Recipe
January 30, 2009
Traditional Eggs Benedict Recipe
Step 1: Fill a large skillet with water to a depth of 2″. Add vinegar and 1 tsp of salt to the water and bring to a simmer over medium-high heat. Crack one egg into a small bowl. Reduce heat to medium-low pour egg into water. Repeat with remaining eggs. Cook eggs for 3-4 minutes each or until egg whites are firm and the yellow is medium-set. Remove eggs with a slotted spoon and transfer to a paper towel to drain.
Step 2: In a nonstick skillet, heat ham slices until just browned. Split and toast English muffins until golden.
Step 3: Place egg yolks, water and lemon juice into a blender. Blend for 1 minute then with blender running, pour melted butter in. Season with salt and pepper and blend for 1 minute.
Step 4: To assemble, top each muffin half with ham slice and a poached egg. Pour hollandaise sauce over each and garnish with paprika and parsley.
Directions
Yield:
Step 1: Fill a large skillet with water to a depth of 2″. Add vinegar and 1 tsp of salt to the water and bring to a simmer over medium-high heat. Crack one egg into a small bowl. Reduce heat to medium-low pour egg into water. Repeat with remaining eggs. Cook eggs for 3-4 minutes each or until egg whites are firm and the yellow is medium-set. Remove eggs with a slotted spoon and transfer to a paper towel to drain.
Step 2: In a nonstick skillet, heat ham slices until just browned. Split and toast English muffins until golden.
Step 3: Place egg yolks, water and lemon juice into a blender. Blend for 1 minute then with blender running, pour melted butter in. Season with salt and pepper and blend for 1 minute.
Step 4: To assemble, top each muffin half with ham slice and a poached egg. Pour hollandaise sauce over each and garnish with paprika and parsley.