Classic Eggs Benedict – Damn Delicious (Page 2 ) | March 15, 2024
Annonce:
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Ingredients:

  • 1 1/2 tablespoons white vinegar
  • 8 large eggs
  • 8 ounces thinly sliced smoked ham
  • 4 English muffins, split and toasted
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill

for the hollandaise sauce

  • 3 large pasteurized egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • ½ cup unsalted butter, melted
  • Heat 3 inches water and vinegar in a wide, shallow saucepan or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
  • Crack each egg into a separate bowl or small ramekin. Working carefully, gently slide each egg into the saucepan.
  • Cook, undisturbed, until whites are cooked through, about 3-5 minutes. Using a slotted spoon, carefully remove eggs and transfer to a paper towel-lined plate.
  • Heat a large skillet over medium high heat. Working in batches, cook ham until lightly browned and heated through, about 1-2 minutes per side.
  • Place English muffins open-faced on a platter. Top evenly with ham and eggs, drizzling the tops with hollandaise sauce, garnished with chives and dill, if desired.
  • Serve immediately.

for the hollandaise sauce

  • Combine egg yolks, lemon juice, salt and cayenne pepper in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add butter in a slow stream until emulsified; season with salt and pepper, to taste.

Next: ✨Lamb Chops over Lobster Mash with Asparagus 🍛
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