Ingredients: |
Ingredients: Eggs
2 Packets of hollandaise sauce mix (or other hollandaise sauce of your choice)
8 tbsp Butter, plus more for butter muffins
1 Lemon, juiced
English muffins
Baked Sunday ham
Paprika, for garnish
Roasted asparagus for serving, or other veggie of your choice
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Directions: |
Directions:Turn on the oven broiler (set it to low if you can).
Set a large pot of water over high heat for the poached eggs.
To make the hollandaise sauce, follow the package directions, using the 8 tablespoons of butter, but at the end, add a squeeze of lemon juice. I generally add the juice from half a lemon per package of hollandaise, but taste as you add the lemon juice gradually.
To make the English muffins, fork them open and butter the open faces. Stick them under the broiler, but keep an eye on them because they burn quickly. Don’t be afraid to get them really browned, though. (I usually delegate this task to one of my kids because Eggs Benedict has many moving parts for the cook.)
Reheat the ham however you like: in a skillet on low heat with a little bit of water, or on a cast-iron griddle, or sprinkled with a little bit of water and wrapped in foil and heated in the oven for a bit. Heck, you can even microwave it.
If you have silicone egg cups, simply crack an egg into each cup and slip the cup into gently boiling water. (Violently boiling water will slosh up into your eggs, and then you’ll have to drain it off.) Otherwise, stir the simmering water to make a vortex, crack an egg into it, turn off the heat, cover the pan, and leave undisturbed for 5 minutes. I have never been successful at this vortex method, so I use the silicone cups. Or, just make slightly runny fried eggs!
For each English muffin half, top with a slice of ham and a poached egg, then slather it generously with hollandaise. A sprinkle of paprika makes it pretty! |
This recipe for Eggs Benedict is from