Classic Eggs Benedict with Hollandaise Sauce
Prep Time
Serves
Cooking Mode
4 slices Black Forest ham
1 tsp white vinegar
4 eggs
2 plain English muffins
4 tbsp Hollandaise sauce
4 parsley sprigs or paprika, for garnish
4 slices Black Forest ham
1 tsp white vinegar
4 eggs
2 plain English muffins
4 tbsp Hollandaise sauce
4 parsley sprigs or paprika, for garnish
Directions
1Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place ham on top. Bake 5 min.
2Meanwhile, bring a wide shallow saucepan two-thirds full of water to a boil. Add vinegar and reduce the heat until the water is just simmering. Break one egg into a small bowl. Stir water so that it is swirling and quickly pour in egg. Poach egg in simmering water for 4 min. Lift out using a slotted spoon and place on a paper towel-lined plate. Press lightly with a fingertip. The white should be firm and yolk soft. Repeat process with each remaining egg.
3Toast English muffin halves. Top each half with slice of warmed ham, poached egg and 1 tbsp (15 mL) Hollandaise sauce. If desired, transfer to a baking sheet and warm under the broiler until golden brown. Garnish with sprig of parsley or sprinkling of paprika.
Tips
1
Eggs Benedict is traditionally made with Black Forest ham, but smoked salmon and peameal bacon are two favourite alternatives. You can also lighten things up with sliced turkey, or try tomato and avocado for a Californian twist. Pan-fried mushrooms and bacon add ultra decadence. For a nutrient boost, use sautéed spinach.
Disclaimer
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Personal Note
Personal Note
