Eggs Benedict

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 eggs
• 2 english muffins
• 4 slices breakfast ham (sliced thick)
• butter
• 1 1/2 cups hollandaise sauce (recipe follows)
• 4 egg yolks
• 1 lemon, juice of
• 1 tablespoon water
• 1 teaspoon prepared mustard
• 1 tablespoon parsley (chopped)
• 1/2 lb butter (melted)
• salt and pepper

Recipe

• 1 in a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.
• 2 season with a dash of salt and pepper.
• 3 continue to whisk the mixture until it is a pale yellow and slightly thick. remove the bowl from the pot and whisk vigorously.
• 4 add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated. set this sauce aside.
• 5 slice the english muffins and lightly toast the 4 halves.
• 6 lightly butter the 4 slices of english muffins.
• 7 in an egg poacher, place water in the bottom portion and bring it to a boil. once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups. carefully crack the 4 eggs and place 1 egg into each of the poaching cups.
• 8 onto each slice of english muffin, place a slice of heated ham.
• 9 when the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.
• 10 then place a quarter of the hollandaise sauce over each of the 4 poached eggs and serve.
• 11 note: make certain that the poached eggs are done on the outside (the part) and soft on the inside (the yolks).