Eggs Benedict

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 english muffins
• 4 slices ham or 4 slices bacon or 4 slices smoked salmon
• 1 egg yolk
• 1/2 tablespoon lemon juice
• 1/2 cup butter, melted and hot (plus 2 tbsp)
• sea salt, to taste
• fresh ground pepper, to taste
• 4 eggs
• 1/2 teaspoon vinegar

Recipe

• 1 toast english muffins and cook the bacon, if that is your preferred meat.
• 2 combine egg yolk and lemon juice in a blender. blend on medium and slowly drizzle butter into the mix in a steady stream until emulsified and fully incorporated. season with salt and pepper and keep warm. (instead of using a blender, i performed this step with a whisk in a small saucepan, then place the pot on the "warming" burner on my stove and whisked it occasionally as i completed the other steps.).
• 3 fill a large skillet with water and bring to a boil. add a pinch of salt and vinegar and reduce heat to a simmer.
• 4 carefully break each egg into a small cup or bowl and gently slide it into the water (use a large spoon to help contain the egg, if you wish). add remaining eggs in the same fashion, making sure not to crowd the pan.
• 5 let the eggs cook for 2 - 3 minutes, or until they reach desired firmness (i like mine poached for nearly 10 minutes!).
• 6 remove eggs with a slotted spoon and drain on a paper towel.
• 7 top each half of a toasted english muffin with a slice of meat and a poached egg. spoon the hollandaise sauce on top and serve immediately.