Eggs Benedict with Crispy Parma Ham

Name: Eggs Benedict with Crispy Parma Ham
Cuisine: French
Ingredients: butter; 3 egg yolks; tarragon vinegar; salt; fresh pepper; lemon juice; English muffins; Parma ham; olive oil

Serves 1

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Eggs Benedict with Crispy Parma Ham

youtube.com

Serves 1

Directions

1Place a pan on the stove and bring water to a rolling boil.
2Place butter into a glass bowl and set it over the boiling water to melt.
3Separate three egg yolks into a clean bowl.
4Add tarragon vinegar to the egg yolks.
5Place the bowl of egg yolks over the rolling water bath.
6Start whisking the egg yolks continuously.
7Once a nice creamy, thick texture is achieved, slowly start adding melted butter into the egg yolk mixture while continuously whisking.
8Keep adding butter gradually, about a couple of tablespoons at a time, and mix well.
9Add a pinch of salt and fresh pepper to the hollandaise sauce.
10Cut a lemon in half and squeeze fresh lemon juice into the hollandaise sauce.
11Cut English muffins in half.
12Heat a pan with a little olive oil.
13Place slices of Parma ham into the hot pan and fry until crispy.
14Remove the crispy Parma ham and set aside.
15Add a little olive oil to the same pan.
16Place the cut English muffins into the pan to soak up the ham's flavor and toast them nicely.
17Bring a pot of water to a boil, season with salt, and add a splash of vinegar.
18Once the water is boiling, turn down the heat and use a whisk to create a whirlpool in the water.
19Crack an egg into a small cup and gently drop it into the center of the whirlpool to poach.
20Once the poached eggs move to the top of the water, they are cooked.
21Carefully remove the poached eggs from the water using a slotted spoon, removing any excess egg white.
22Place the poached eggs on a piece of tissue paper to drain off excess water.
23Season the poached eggs with salt.
24Assemble the Eggs Benedict by placing a slice of crispy Parma ham on each toasted English muffin half, then top with a poached egg.
25Spoon a generous amount of hollandaise sauce over each poached egg, trying to glaze the entire egg in one go.

Ingredients

butter
3 egg yolks
tarragon vinegar
salt
fresh pepper
lemon juice
English muffins
Parma ham
olive oil

Equipment

panglass bowlwhiskserving plateknifecupslotted spoontissue paper

Tips

If you can't get tarragon vinegar, any white wine vinegar will do, as long as it has acidity to give a bite to the hollandaise.
If the egg yolks have direct contact with the heat source, the hollandaise will become scrambled eggs.
If you don't whisk enough, the egg yolks don't take the butter, causing it to split.
Using a big balloon whisk makes it easier to incorporate air and helps prevent your mixture from separating.
To keep the hollandaise warm, leave it to sit over a warm water bath to maintain a nice room temperature.
Toast muffins nicely to prevent them from going soggy later.
When poaching eggs, turn down the boiling water and spin it around to create a whirlpool, then drop the egg in the center.

Eggs Benedict with Crispy Parma Ham

Serves 1

youtube.com

Eggs Benedict with Crispy Parma Ham

youtube.com

Serves 1

Directions

1Place a pan on the stove and bring water to a rolling boil.
2Place butter into a glass bowl and set it over the boiling water to melt.
3Separate three egg yolks into a clean bowl.
4Add tarragon vinegar to the egg yolks.
5Place the bowl of egg yolks over the rolling water bath.
6Start whisking the egg yolks continuously.
7Once a nice creamy, thick texture is achieved, slowly start adding melted butter into the egg yolk mixture while continuously whisking.
8Keep adding butter gradually, about a couple of tablespoons at a time, and mix well.
9Add a pinch of salt and fresh pepper to the hollandaise sauce.
10Cut a lemon in half and squeeze fresh lemon juice into the hollandaise sauce.
11Cut English muffins in half.
12Heat a pan with a little olive oil.
13Place slices of Parma ham into the hot pan and fry until crispy.
14Remove the crispy Parma ham and set aside.
15Add a little olive oil to the same pan.
16Place the cut English muffins into the pan to soak up the ham's flavor and toast them nicely.
17Bring a pot of water to a boil, season with salt, and add a splash of vinegar.
18Once the water is boiling, turn down the heat and use a whisk to create a whirlpool in the water.
19Crack an egg into a small cup and gently drop it into the center of the whirlpool to poach.
20Once the poached eggs move to the top of the water, they are cooked.
21Carefully remove the poached eggs from the water using a slotted spoon, removing any excess egg white.
22Place the poached eggs on a piece of tissue paper to drain off excess water.
23Season the poached eggs with salt.
24Assemble the Eggs Benedict by placing a slice of crispy Parma ham on each toasted English muffin half, then top with a poached egg.
25Spoon a generous amount of hollandaise sauce over each poached egg, trying to glaze the entire egg in one go.

Ingredients

butter
3 egg yolks
tarragon vinegar
salt
fresh pepper
lemon juice
English muffins
Parma ham
olive oil

Equipment

panglass bowlwhiskserving plateknifecupslotted spoontissue paper

Tips

If you can't get tarragon vinegar, any white wine vinegar will do, as long as it has acidity to give a bite to the hollandaise.
If the egg yolks have direct contact with the heat source, the hollandaise will become scrambled eggs.
If you don't whisk enough, the egg yolks don't take the butter, causing it to split.
Using a big balloon whisk makes it easier to incorporate air and helps prevent your mixture from separating.
To keep the hollandaise warm, leave it to sit over a warm water bath to maintain a nice room temperature.
Toast muffins nicely to prevent them from going soggy later.
When poaching eggs, turn down the boiling water and spin it around to create a whirlpool, then drop the egg in the center.