Eggs Benedict

Serves 1
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Directions

  1. 1Get your pan on.
  2. 2Put butter in a glass bowl to melt.
  3. 3Separate egg yolks from the whites and put the egg yolks into another bowl.
  4. 4Add tarragon vinegar into the bowl with the egg yolks.
  5. 5Put your bowl over the rolling water.
  6. 6Start whisking
  7. 7Add butter little by little and whisk.
  8. 8Add a pinch of salt and fresh pepper
  9. 9Add fresh lemon juice and mix.
  10. 10Cut an English muffin in half.
  11. 11Get your pan nice and hot and add oil.
  12. 12Add Parma ham into the pan.
  13. 13Fry the ham and set it aside.
  14. 14Rather than toast the muffins, add the muffins to the pan and suck up all the flavor from that crispy Parma ham.
  15. 15Add water into the pot and bring to boil.
  16. 16Season with salt, fresh pepper and add a little splash of vinegar into the water.
  17. 17Spin the water around to make a little whirlpool.
  18. 18Crack the eggs in a little cup and drop the cup into the whirlpool.
  19. 19After they are cooked and start to move their way up to the top of the water, take them off.
  20. 20Take off any excess little bits of egg white.
  21. 21Drain off excess water with a piece of tissue paper.
  22. 22Lay a nice slice of Parma ham on the base and top with poached egg.
  23. 23Get a nice spoon of your hollandaise glaze over the whole egg.

Ingredients

  • butter
  • 3 egg yolks
  • tarragon vinegar
  • white wine vinegar
  • pinch salt
  • fresh pepper
  • lemon
  • English muffins
  • Parma ham
  • oil
  • eggs

Equipment

panglass bowlwooden boardknifewhiskerpotspooncuptissue paperfork

Tips

  • If you don't whisk the ingredients for the hollandaise sauce enough, the egg yolks won't take the butter and it will cause it to split.
  • Cook muffins nicely toasted to prevent them from going soggy later.
  • Add a splash of vinegar in the water to help set the egg white when you crack it in.

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