Eggs Benedict with Hollandaise Sauce
A classic breakfast dish featuring poached eggs, crispy Parma ham, and homemade hollandaise sauce on English muffins.
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- •2 tablespoons Buttermelted
- •3 Egg yolksseparated from whites
- •1 tablespoon Tarragon vinegar(optional)or white wine vinegar
- •Saltto taste
- •Black pepperto taste
- •1 tablespoon Lemon juice
- •2 English muffinssliced
- •4 slices Parma hamfried crisp
- •2 Eggspoached
- •1 splash White vinegar(optional)for poaching water
- 1
Melt butter over a rolling boil in a glass bowl.
3 min
- 2
Separate 3 egg yolks and add tarragon vinegar.
2 min
- 3
Place the bowl over boiling water and whisk until creamy.
5 min
- 4
Slowly add melted butter while whisking continuously.
3 min
- 5
Season with salt, pepper, and lemon juice.
1 min
- 6
Fry Parma ham until crisp.
4 min
- 7
Toast English muffins in the same pan.
2 min
- 8
Boil water with a splash of vinegar for poaching eggs.
3 min
- 9
Poach eggs in simmering water.
4 min
- 10
Assemble Eggs Benedict with muffin, Parma ham, poached egg, and hollandaise sauce.
3 min
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