Eggs Benedict with Hollandaise Sauce

Ingredients

• 4 large eggs
• 2 whole English muffins
• 4 slices ham
• 1 stick butter
• 2 tablespoons lemon juice
• 3 large egg yolks
• 1 teaspoon salt
• 1 tablespoon white vinegar
• 4 cups water
• 1 pinch black pepper
• 1 pinch paprika

Instructions

1. 1

   Fill a medium saucepan with 4 cups of water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat.

2. 2

   While the water is heating, split the English muffins in half and toast them until golden brown. Set aside.

3. 3

   In a separate bowl, whisk together 3 egg yolks, 2 tablespoons of lemon juice, and a pinch of salt until smooth.

4. 4

   Melt 1 stick of butter in a small saucepan over low heat until it is completely melted but not browned.

5. 5

   Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens and becomes creamy. If it becomes too thick, add a teaspoon of warm water to loosen it. Season with salt and a pinch of black pepper. Set aside.

6. 6

   Crack each of the 4 eggs into a small bowl. Once the water is simmering, gently slide each egg into the water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

7. 7

   While the eggs are poaching, heat the ham slices in a skillet over medium heat for about 2-3 minutes on each side until warmed through.

8. 8

   To assemble, place a toasted English muffin half on each plate, top with a slice of ham, and then carefully place a poached egg on top.

9. 9

   Spoon the hollandaise sauce generously over each poached egg. Sprinkle with paprika for garnish.

10. 10

    Serve immediately while hot and enjoy your delicious Eggs Benedict!