Eggs Benedict

Serves 1
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Directions

  1. 1Get your pan on.
  2. 2Get your pan on.
  3. 3Get your pan on.
  4. 4Put butter in a glass bowl to melt.
  5. 5Put butter in a glass bowl to melt.
  6. 6Put butter in a glass bowl to melt.
  7. 7Separate egg yolks from the whites and put the egg yolks into another bowl.
  8. 8Separate egg yolks from the whites and put the egg yolks into another bowl.
  9. 9Separate egg yolks from the whites and put the egg yolks into another bowl.
  10. 10Add tarragon vinegar into the bowl with the egg yolks.
  11. 11Add tarragon vinegar into the bowl with the egg yolks.
  12. 12Add tarragon vinegar into the bowl with the egg yolks.
  13. 13Put your bowl over the rolling water.
  14. 14Put your bowl over the rolling water.
  15. 15Put your bowl over the rolling water.
  16. 16Start whisking
  17. 17Start whisking
  18. 18Start whisking
  19. 19Add butter little by little and whisk.
  20. 20Add butter little by little and whisk.
  21. 21Add butter little by little and whisk.
  22. 22Add a pinch of salt and fresh pepper
  23. 23Add a pinch of salt and fresh pepper
  24. 24Add a pinch of salt and fresh pepper
  25. 25Add fresh lemon juice and mix.
  26. 26Add fresh lemon juice and mix.
  27. 27Add fresh lemon juice and mix.
  28. 28Cut an English muffin in half.
  29. 29Cut an English muffin in half.
  30. 30Cut an English muffin in half.
  31. 31Get your pan nice and hot and add oil.
  32. 32Get your pan nice and hot and add oil.
  33. 33Get your pan nice and hot and add oil.
  34. 34Add Parma ham into the pan.
  35. 35Add Parma ham into the pan.
  36. 36Add Parma ham into the pan.
  37. 37Fry the ham and set it aside.
  38. 38Fry the ham and set it aside.
  39. 39Fry the ham and set it aside.
  40. 40Rather than toast the muffins, add the muffins to the pan and suck up all the flavor from that crispy Parma ham.
  41. 41Rather than toast the muffins, add the muffins to the pan and suck up all the flavor from that crispy Parma ham.
  42. 42Rather than toast the muffins, add the muffins to the pan and suck up all the flavor from that crispy Parma ham.
  43. 43Add water into the pot and bring to boil.
  44. 44Add water into the pot and bring to boil.
  45. 45Add water into the pot and bring to boil.
  46. 46Season with salt, fresh pepper and add a little splash of vinegar into the water.
  47. 47Season with salt, fresh pepper and add a little splash of vinegar into the water.
  48. 48Season with salt, fresh pepper and add a little splash of vinegar into the water.
  49. 49Spin the water around to make a little whirlpool.
  50. 50Spin the water around to make a little whirlpool.
  51. 51Spin the water around to make a little whirlpool.
  52. 52Crack the eggs in a little cup and drop the cup into the whirlpool.
  53. 53Crack the eggs in a little cup and drop the cup into the whirlpool.
  54. 54Crack the eggs in a little cup and drop the cup into the whirlpool.
  55. 55After they are cooked and start to move their way up to the top of the water, take them off.
  56. 56After they are cooked and start to move their way up to the top of the water, take them off.
  57. 57After they are cooked and start to move their way up to the top of the water, take them off.
  58. 58Take off any excess little bits of egg white.
  59. 59Take off any excess little bits of egg white.
  60. 60Take off any excess little bits of egg white.
  61. 61Drain off excess water with a piece of tissue paper.
  62. 62Drain off excess water with a piece of tissue paper.
  63. 63Drain off excess water with a piece of tissue paper.
  64. 64Lay a nice slice of Parma ham on the base and top with poached egg.
  65. 65Lay a nice slice of Parma ham on the base and top with poached egg.
  66. 66Lay a nice slice of Parma ham on the base and top with poached egg.
  67. 67Get a nice spoon of your hollandaise glaze over the whole egg.
  68. 68Get a nice spoon of your hollandaise glaze over the whole egg.
  69. 69Get a nice spoon of your hollandaise glaze over the whole egg.

Ingredients

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