Eggs Benedict with Crispy Parma Ham

Serves 1
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Directions

  1. 1Place a pan on the stove and bring water to a rolling boil.
  2. 2Place a pan on the stove and bring water to a rolling boil.
  3. 3Place a pan on the stove and bring water to a rolling boil.
  4. 4Place butter into a glass bowl and set it over the boiling water to melt.
  5. 5Place butter into a glass bowl and set it over the boiling water to melt.
  6. 6Place butter into a glass bowl and set it over the boiling water to melt.
  7. 7Separate three egg yolks into a clean bowl.
  8. 8Separate three egg yolks into a clean bowl.
  9. 9Separate three egg yolks into a clean bowl.
  10. 10Add tarragon vinegar to the egg yolks.
  11. 11Add tarragon vinegar to the egg yolks.
  12. 12Add tarragon vinegar to the egg yolks.
  13. 13Place the bowl of egg yolks over the rolling water bath.
  14. 14Place the bowl of egg yolks over the rolling water bath.
  15. 15Place the bowl of egg yolks over the rolling water bath.
  16. 16Start whisking the egg yolks continuously.
  17. 17Start whisking the egg yolks continuously.
  18. 18Start whisking the egg yolks continuously.
  19. 19Once a nice creamy, thick texture is achieved, slowly start adding melted butter into the egg yolk mixture while continuously whisking.
  20. 20Once a nice creamy, thick texture is achieved, slowly start adding melted butter into the egg yolk mixture while continuously whisking.
  21. 21Once a nice creamy, thick texture is achieved, slowly start adding melted butter into the egg yolk mixture while continuously whisking.
  22. 22Keep adding butter gradually, about a couple of tablespoons at a time, and mix well.
  23. 23Keep adding butter gradually, about a couple of tablespoons at a time, and mix well.
  24. 24Keep adding butter gradually, about a couple of tablespoons at a time, and mix well.
  25. 25Add a pinch of salt and fresh pepper to the hollandaise sauce.
  26. 26Add a pinch of salt and fresh pepper to the hollandaise sauce.
  27. 27Add a pinch of salt and fresh pepper to the hollandaise sauce.
  28. 28Cut a lemon in half and squeeze fresh lemon juice into the hollandaise sauce.
  29. 29Cut a lemon in half and squeeze fresh lemon juice into the hollandaise sauce.
  30. 30Cut a lemon in half and squeeze fresh lemon juice into the hollandaise sauce.
  31. 31Cut English muffins in half.
  32. 32Cut English muffins in half.
  33. 33Cut English muffins in half.
  34. 34Heat a pan with a little olive oil.
  35. 35Heat a pan with a little olive oil.
  36. 36Heat a pan with a little olive oil.
  37. 37Place slices of Parma ham into the hot pan and fry until crispy.
  38. 38Place slices of Parma ham into the hot pan and fry until crispy.
  39. 39Place slices of Parma ham into the hot pan and fry until crispy.
  40. 40Remove the crispy Parma ham and set aside.
  41. 41Remove the crispy Parma ham and set aside.
  42. 42Remove the crispy Parma ham and set aside.
  43. 43Add a little olive oil to the same pan.
  44. 44Add a little olive oil to the same pan.
  45. 45Add a little olive oil to the same pan.
  46. 46Place the cut English muffins into the pan to soak up the ham's flavor and toast them nicely.
  47. 47Place the cut English muffins into the pan to soak up the ham's flavor and toast them nicely.
  48. 48Place the cut English muffins into the pan to soak up the ham's flavor and toast them nicely.
  49. 49Bring a pot of water to a boil, season with salt, and add a splash of vinegar.
  50. 50Bring a pot of water to a boil, season with salt, and add a splash of vinegar.
  51. 51Bring a pot of water to a boil, season with salt, and add a splash of vinegar.
  52. 52Once the water is boiling, turn down the heat and use a whisk to create a whirlpool in the water.
  53. 53Once the water is boiling, turn down the heat and use a whisk to create a whirlpool in the water.
  54. 54Once the water is boiling, turn down the heat and use a whisk to create a whirlpool in the water.
  55. 55Crack an egg into a small cup and gently drop it into the center of the whirlpool to poach.
  56. 56Crack an egg into a small cup and gently drop it into the center of the whirlpool to poach.
  57. 57Crack an egg into a small cup and gently drop it into the center of the whirlpool to poach.
  58. 58Once the poached eggs move to the top of the water, they are cooked.
  59. 59Once the poached eggs move to the top of the water, they are cooked.
  60. 60Once the poached eggs move to the top of the water, they are cooked.
  61. 61Carefully remove the poached eggs from the water using a slotted spoon, removing any excess egg white.
  62. 62Carefully remove the poached eggs from the water using a slotted spoon, removing any excess egg white.
  63. 63Carefully remove the poached eggs from the water using a slotted spoon, removing any excess egg white.
  64. 64Place the poached eggs on a piece of tissue paper to drain off excess water.
  65. 65Place the poached eggs on a piece of tissue paper to drain off excess water.
  66. 66Place the poached eggs on a piece of tissue paper to drain off excess water.
  67. 67Season the poached eggs with salt.
  68. 68Season the poached eggs with salt.
  69. 69Season the poached eggs with salt.
  70. 70Assemble the Eggs Benedict by placing a slice of crispy Parma ham on each toasted English muffin half, then top with a poached egg.
  71. 71Assemble the Eggs Benedict by placing a slice of crispy Parma ham on each toasted English muffin half, then top with a poached egg.
  72. 72Assemble the Eggs Benedict by placing a slice of crispy Parma ham on each toasted English muffin half, then top with a poached egg.
  73. 73Spoon a generous amount of hollandaise sauce over each poached egg, trying to glaze the entire egg in one go.
  74. 74Spoon a generous amount of hollandaise sauce over each poached egg, trying to glaze the entire egg in one go.
  75. 75Spoon a generous amount of hollandaise sauce over each poached egg, trying to glaze the entire egg in one go.

Ingredients

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