Eggs Benedict
- Serves: 6
- Preparation Time: 30 minutes
I’m going to say this here and now, Eggs Benedict, for all its rich, decadent reputation, is nothing more complicated than a ham and egg sandwich. There, I said it, you take eggs, ham and an English muffin and cover it in hollandaise sauce. That having been said, I still happen to think that nothing says “brunch” quite like this dish of eggs, ham, and an English muffin covered in hollandaise sauce. The richness of egg yolks combined with the tart zing of lemon juice turning a simple glorified egg sandwich into something that belongs served beside champagne and caviar.
| Amount | Measure | Ingredients |
|---|---|---|
| 6 | English muffins split in ½ | |
| 12 | large | eggs |
| 12 | slices | ham or Canadian bacon |
| 1 | recipe Hollandaise sauce (see recipe in sauces section) |
To prepare:
Butter split English muffin halves and place them split side up on a large cookie sheet and place in a 300 degree oven till slightly toasted. Next, place a slice of ham on each toasted muffin and put back into the oven at 200 degrees. While the toast and ham are in the oven, cook the eggs however you prefer (personally I find it produces a better result when fried but if you like poached eggs then by all means poach) till over medium. Place eggs on ham and toast slices and set in warming oven. Prepare Hollandaise sauce per recipe directions and quickly plate each muffin, ham and egg stack, covering them with plenty of hollandaise sauce. Serve right away with a mimosa or orange juice and some good friends.
