Stovetop, Pot (small), Frying pan, Whisk
Bring a small pot of salted water to a boil. Reserve half of the eggs for the Hollandaise sauce. Add the rest to the pot. Cook the eggs for 6 min.
Cut the English muffins in half. Butter the inside of each muffin slice.
Bring a dry pan over medium heat. Add the English muffin slices, butter-side down. Toast until golden brown, or for 1 min. Set aside.
Remove the eggs from the pot. Plunge them into a bowl of icy cold water to stop the cooking. Empty the pot of water, so you can reuse it for the sauce!
Once cooled, gently peel the eggs & set aside.
Juice the lemon.
Separate the yolks from the whites of the reserved eggs. Add the yolks to the small pot. Save the egg whites for another use!
Add the lemon juice & a splash of water to the pot. Season with salt & pepper. Whisk to combine. Cut the rest of the butter into small pieces.
Bring the pot to very-low heat, whisking continuously. Be sure not to let it simmer! Add the butter, a little at a time. Continue whisking as you do so.
The sauce should thicken so that it coats the back of a spoon. When it does, turn off the heat.
Arrange the toasted English muffins on a serving plate. Top each muffin slice with a piece of ham. Lay a soft-boiled egg over each open-faced sandwich.
Drizzle the Hollandaise sauce over top. Season with salt & pepper. Any extra sauce is great for dipping! Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Eggs Benedict" contains 894 Energy, 63 g of Fat, 41 g of Carbohydrates, 42 g of Protein, 3 g of Fiber.
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