Eggs benedict

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I think we all have tried or at least heard about these eggs. They´re so famous that there are several versions of how the recipe originated, 4 to be exact, some even go back to the 20th century and one of them to the 19th century. The recipe consists of English muffins, ham, a poached egg, and some Hollandaise sauce poured on top. There are some who add cheese, arugula, tomato, or anything else to this base recipe. You can add whatever you feel like. 

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The beauty of this recipe is for the egg yolks to be runny when cutting them open, that´s why we put 3 minutes to cook them in our recipe, but you can cook the eggs for longer so that the egg yolk´s not runny. 

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RECIPE 

Ingredients:

For the poached eggs: 

  • 2 eggs
  • 1 tsp white vinager 
  • Water
  • Salt

For the rest of the recipe:

  • 1 english muffin cut in half (check out our recipe english muffins)
  • 1 tbsp unsalted butter 
  • 2 slices canadian ham (round shaped) 
  • Hollandaise sauce (check out our recipe hollandaise sauce)

Directions

For the poached eggs:

  1. In a medium pot to medium-high heat, pour enough amount of water, the vinager, and some salt, and let it boil slowly. 
  2. Crack the eggs and place each one in separate small bowls. 
  3. Once the water is boiling, carefully pour one egg in it and let it cook for 3 minutes (the egg yolk must be runny when cutting the egg).
  4. Carefully take it out of the water and place it on a plate with some kitchen paper.
  5. Repeat this same step with the second egg. Set them aside until needed.

For the rest of the recipe:

  1. Spread some butter on the english muffin halves, and toast them on a pan to medium heat until they turn golden brown. 
  2. On the same pan, add some more butter and cook the ham on both sides.
  3. To serve, place on a plate one of the toasted english muffin halves and the ham on top. Then place the poached egg and pour enough hollandaise sauce over it.
  4. Decorate with some ground paprika if you wish.

 

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Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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