Eggs Benedict

Yield: 4 servings

Ingredients

• Hollandaise Sauce
• 3 egg yolks
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 tbsp lemon juice
• Add up to 1/2 tbsp additional water if needed to thin the sauce
• 1 1/2 tbsp water
• 12 tbsp butter, melted and cooled for 30 seconds.
• 2 English muffins
• Vinegar
• 4 eggs
• Sliced ham

Directions

1. For the hollandaise sauce, put the egg yolks, cayenne, salt, lemon juice, and water in a tall, thin container.  Use an immersion blender to process until smoother.
2. Skim and discard the foam from the top of the butter.  While sitting for 30 seconds the milk solids will settle to the bottom.  Slowly pour the butterfat (clear stuff on top) into the egg mixture while processing with the immersion blender.  Do not add in the milk solids at the bottom.
3. Refrigerate the hollandaise sauce until ready to use.
4. Slice two English muffins.  Set aside.
5. Warm a pot of water with a dash of vinegar.  Bring to a boil, and then reduce heat to a gentle simmer.
6. Crack the first egg into a small ramekin.
7. Using a spoon, swirl the water in the pot to create a bit of a vortex in the center.  Gently drop the egg into the center of the vortex.  Cook for 3-5 minutes, depending on desired yolk doneness.
8. Use a spider to gently remove the egg from the water.
9. Repeat steps 5-8 for the remaining eggs.
10. While the eggs are cooking, fry the ham in a skillet to warm.  And toast the English muffins.
11. To assemble, place some ham on each English muffin half.  Top with a poached egg, and then drizzle with hollandaise sauce.  Serve warm.

Adapted from Tastes Better from Scratch and Recipe Tin Eats.