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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.
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 tapasFor the Hollandaise sauce
For the poached eggs
For the eggs Benedict
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.
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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
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Poached eggs preparation
Poach eggs 3 minutes in a pot of simmering water with vinegar. Transfer them on absorbent paper.
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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.
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- Glazed sausages with maple syrup and fresh rosemary |
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