Eggs Benedict on Toasted Muffins with Hollandaise

10 ingredients

13 steps

What you need

Restated from the original video

1
Melt the butter in a small pan over low heat and keep it warm. Spoon off any white foam from the top.
2
The yolks in hollandaise are only lightly cooked, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.
3
Set a heatproof bowl over a pan of barely simmering water, so the bowl does not touch the water.
4
Whisk the yolks, lemon juice, 1 tbsp water and a pinch of salt in the bowl until pale and thick enough to leave a trail, 2-3 min.
5
Keep whisking and add the warm butter a few drops at a time, then in a thin stream, until the sauce is thick and glossy. Leave the milky sediment in the pan.
6
Take the bowl off the heat, season with cayenne and more salt, and keep it warm over the pan with the heat off. Thin with a few drops of warm water if it gets too thick.
7
Fill a wide pan with water about 8 cm (3 in) deep, add the vinegar and bring to a bare simmer.
8
Brown the ham in a dry frying pan over medium heat, 1-2 min per side. Keep warm.
9
Toast the muffins until golden and crisp.
10
Crack each egg into a small cup. Stir the water to make a gentle whirlpool and slip the eggs in one at a time, cooking 2-3 at once.
11
Poach until the whites are set and the yolks still soft, 3-4 min. Lift out with a slotted spoon and blot on paper towel.
12
Put two muffin halves on each plate and top each with a slice of ham and a poached egg.
13
Spoon the hollandaise over the eggs, dust with a little more cayenne and serve at once.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.