Recipe Eggs Benedict

Introduction

Ingredients

• 4 English muffins, split and toasted
• 8 slices of ham
• 8 eggs
• 1/2 cup unsalted butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Instructions

1. In a medium saucepan, melt the butter over low heat. Once the butter has melted, remove it from the heat and let it cool slightly.
2. In a small bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
3. Place the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water.
4. Whisk the egg mixture constantly until it thickens and doubles in volume. This should take about 5 minutes.
5. Remove the bowl from the heat and slowly pour in the melted butter while whisking constantly.
6. Continue to whisk until the hollandaise sauce is thick and creamy. Set it aside and keep it warm.
7. In a large skillet, heat the ham slices until they are golden brown on both sides. Set them aside and keep them warm.
8. Bring a large pot of water to a boil. Once the water is boiling, reduce the heat to a simmer.
9. Crack one egg into a small bowl or ramekin.
10. Using a slotted spoon, gently lower the egg into the simmering water.
11. Repeat steps 9 and 10 with the remaining eggs.
12. Cook the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.
13. Remove the eggs from the water using a slotted spoon and place them on a plate lined with paper towels to drain.
14. To assemble the Eggs Benedict, place one toasted English muffin half on a plate.
15. Top the English muffin half with a slice of ham.
16. Place a poached egg on top of the ham.
17. Drizzle hollandaise sauce over the top of the egg.
18. Repeat steps 14-17 with the remaining English muffin halves, ham slices, eggs, and hollandaise sauce.
19. Serve immediately and enjoy!

Nutrition

• Calories: 600
• Protein: 28g
• Fat: 42g
• Carbohydrates: 28g
• Sugar: 2g
• Sodium: 1200mg

Conclusion