Eggs Benedict

Ingrédients

• 2 English muffins
• 4 slices ham (or Canadian bacon)
• 1 tsp white vinegar
• 4 eggs
• 2 egg yolks
• 1 pinch cayenne pepper
• 1/4 tsp Dijon mustard
• 1 tbsp lemon juice
• 4 tbsp butter

Préparation

1. 1

   Set a pot of water to boil for the eggs.

2. 2

   Split the English muffins and toast them. Set aside, keeping warm if possible.

3. 3

   If using Canadian bacon, cook it in skillet or under broiler, or warm if using ham.

4. 4

   Make or warm your Hollandaise sauce. For easy blender sauce, put the yolks, cayenne, mustard and lemon juice in a blender container and blend until smooth. Melt the butter and pour into the yolk mixture with the blender running so that it combines smoothly. Set aside.

5. 5

   Lastly, poach the eggs. Add the vinegar to the boiling water, then carefully crack the eggs in to the simmering water. Cook for around 3-4 minutes until the whites are translucent but the yolks are still slightly soft. Remove with a slotted spoon.

6. 6

   Assemble the eggs Benedict - make stacks with half a muffin at the bottom, topped with bacon/ham, then a poached egg and topped with the Hollandaise sauce.