Simple Eggs Benedict Recipe
Eggs Benedict is a tasty and filling breakfast that you just wont get enough of. I serve this for breakfast on weekend when everyone can sit and enjoy the dish. Try this Eggs Benedict when you have guests staying over. They will love it!
Ingredients
| 8 thick slices cooked ham | ||
| 8 crumpets | ||
| Butter | 1 Ounce | |
| 8 hot poached eggs | ||
| HOLLANDAISE SAUCE | ||
| Egg yolks | 3 | |
| Cold water | 1 Tablespoon | |
| Butter | 4 Ounce, softened | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Single cream | 1 Tablespoon | |
Directions
Preheat the oven to very cool 275°F (Gas Mark 1, 140°C).
Preheat the grill [broiler] to high.
Place the ham slices on the grill [broiler] pan and grill [broil] them for 2 to 3 minutes on each side.
Transfer the ham slices to an ovenproof dish and put it in the oven to keep warm.
To prepare the sauce, in a heatproof bowl set over a pan of hot water, beat the egg yolks and the water together with a wire whisk until the mixture is pale.
Gradually beat in the butter, in small pieces.
Continue beating until the sauce begins to thicken.
Add the salt, cayenne and lemon juice.
Beat in the cream.
Remove the pan from the heat and set it aside.
Keep warm.
Toast the crumpets [muffins] and spread them with the butter.
Arrange the crumpets [muffins] on warmed plates.
Place a slice of ham on each crumpet [muffin] and top with a poached egg.
Spoon a little of the sauce over each crumpet [muffin] and serve at once.
Preheat the grill [broiler] to high.
Place the ham slices on the grill [broiler] pan and grill [broil] them for 2 to 3 minutes on each side.
Transfer the ham slices to an ovenproof dish and put it in the oven to keep warm.
To prepare the sauce, in a heatproof bowl set over a pan of hot water, beat the egg yolks and the water together with a wire whisk until the mixture is pale.
Gradually beat in the butter, in small pieces.
Continue beating until the sauce begins to thicken.
Add the salt, cayenne and lemon juice.
Beat in the cream.
Remove the pan from the heat and set it aside.
Keep warm.
Toast the crumpets [muffins] and spread them with the butter.
Arrange the crumpets [muffins] on warmed plates.
Place a slice of ham on each crumpet [muffin] and top with a poached egg.
Spoon a little of the sauce over each crumpet [muffin] and serve at once.
Chef
