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Eggs benedict on an english muffin |

Pork

Poached eggs served on a toasted English muffin along with a few slices of smoked ham, served with a traditional hollandaise sauce.

Note

Avoid using an aluminum bowl to make hollandaise sauce, because it will take a greenish tint. Pay special attention to the sauce, since it is very sensitive to heat and might split.

Ingredients

Recipe for 12 tapas

For the Hollandaise sauce

3 Unit(s)

Egg yolk

30 Ml

Water

250 Gr

Butter

5 Ml

Lemon juice

For the poached eggs

12 Unit(s)

Egg

2 Liter(s)

Water

100 Ml

White vinegar

For the eggs Benedict

6 Unit(s)

English muffin

360 Gr

Ham-style smoked pork shoulder

Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

Cut butter into cubes of 1.5 cm square. Cut into thin slices the smoked ham. Cut English muffins in half and place on a baking sheet to toast them in the oven at the last minute.
Hollandaise sauce preparation

In a bain-marie, beat egg yolks with water. Mix well until the mixture foams. Remove the container from the water bath and stir in the butter pieces carefully, without stopping to whip. If the sauce cools too much for the incorporation of butter, put it back on the water bath a few seconds. Season with salt and pepper then add a dash of lemon and serve immediately
Poached eggs preparation

Poach eggs 3 minutes in a pot of simmering water with vinegar. Transfer them on absorbent paper.
To serve

On each English muffin half, place the smoked ham and a poached egg. Cover with hollandaise sauce and serve.

Avoid using an aluminum bowl to make hollandaise sauce, because it will take a greenish tint. Pay special attention to the sauce, since it is very sensitive to heat and might split.

Cooking schedule