Classic Eggs Benedict

Ingredients

• 2 English muffins
• 4 slices thick-cut ham (can substitute with Canadian bacon or chicken bologna)
• watercress (for garnishing)
• 4 large eggs
• 1 tbsp vinegar (optional)
• 3 large egg yolks
• 1 tbsp fresh lemon juice (add more if needed)
• 1/2 cup unsalted butter (if using salted butter, please omit the salt)
• large pinch of salt (or to taste)
• pinch of cayenne pepper (optional)

Instructions

1. 1

   Split the English muffins in half and lightly toast with butter.

2. 2

   Lightly cook the slice of ham on a skillet on medium heat. Set aside and keep warm.

3. 3

   --- To poach the eggs: ---

4. 4

   Bring a large pot of water (about 3/4 full) to a boil and insert vinegar. Meanwhile, place the egg in a ramekin.

5. 5

   Lower the heat until the water is at a gentle simmer, and swirl around the pot with a tool to create a vortex. Add the egg to the middle of the vortex and cook for approximately 3 minutes. Repeat for the other egg, or cook them simultaneously.

6. 6

   Remove the eggs with a slotted spoon and dab them on a paper towel to remove any excess water.

7. 7

   --- To make the hollandaise: ---

8. 8

   Place the butter in a glass cup, and put in the microwave for about one minute until it reaches a light boil and completely melted. You can also melt the butter in a saucepan as well.

9. 9

   In a blender, add the egg yolks, lemon juice, and a pinch of salt and cayenne pepper if desired. Cover and blend for 5 seconds until everything is blended together. Start the blender again at high speed, and slowly stream the melted butter until creamy. Taste and add more salt or lemon juice as desired.

10. 10

    --- To assemble: ---

11. 11

    On a serving plate, assemble the toasted English muffin, ham, and a poached egg in order. Slowly pour the hollandaise sauce on top. Decorate with fresh leaves of watercress if desired and serve immediately.