Eggs Benedict Ingredients:

  • 2 English muffins
  • 4 thick slices ham about the size of the English Muffin.
  • 4 poached eggs
  • 1/2 Cup Hollandaise Sauce

Directions:

  1. Split, toast and butter English muffins.
  2. Cook meat and place a slice on top of muffin half.
  3. Place one poached egg on each muffin half.
  4. Pour 1/8 cup of Hollandaise sauce over each egg.


Easy Hollandaise Sauce ingredients:

  • 3 large egg yolks
  • 1 1/2 tablespoons cold water
  • 1/2 cup warm butter
  • 2 teaspoons lemon juice
  • 3 tablespoons minced onion
  • Salt and pepper to taste

Directions:

  1. Place in the top of a double boiler or in a large stainless-steel bowl over a saucepan filled halfway with water.
  2. Before turning stove on, whisk the egg mixture until it becomes light and frothy.
  3. Turn heat on to medium and continue to whisk until the eggs are thickened. This should take just a few minutes. Do not let eggs get hot – just warm.
  4. Remove the bowl or the top of the double boiler from the saucepan and whisk to slightly cool the mixture.
  5. Whisking constantly, very slowly add butter, then whisk in lemon juice, onions, salt and pepper.
  6. The sauce should be creamy but not really thick. If it is thick just add a few drops of water.
  7. Serve immediately while still warm.

Serves 2 – 4