Eggs Benedict with Smoked Ham & Hollandaise Sauce
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 15 | Large Egg Yolks |
| 6 tablespoons | Fresh Lemon Juice |
| 1 1/2 teaspoons | Salt |
| 2 cups | Unsalted Butter, melted |
| 24 slices | |
| 3 tablespoons | White Wine Vinegar |
| 24 | Eggs |
| 12 | English Muffins, split, toasted |
Shredded Lemon Peel (optional) |
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Directions
-
For the hollandaise sauce, place egg yolks, lemon juice and salt in blender; cover. With motor of blender running, gradually pour melted butter through top opening.
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Blend for an additional 30 seconds or until sauce has thickened.
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Remove sauce from blender container. Keep warm in saucepan over hot NOT boiling water until ready to use.
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Pan fry ham slices on pre-heated 325°F flat top grill approximately 1 minute per side or until golden. Remove and keep warm.
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Add vinegar to deep skillet filled with simmering water at least 3-inches deep. Slip eggs, one at a time into water. Simmer gently until desired degree of doneness is reached.
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For each serving, place 2 English muffin halves on serving plate. Top each with 2 slices ham and one poached egg. Spoon hollandaise sauce over each half. Garnish with lemon peel.
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