AuthorKathleen GloverCategoryBreakfast, VegeterianDifficultyBeginnerSunny Side Up Eggs Benedict is an easy modification to the brunch classic. Once you see how easy making hollandaise sauce is, you'll be making it every weekend to dress up even the most basic dishes to something special.
Elevate this dish with some sauteed spinach for a Florentine Eggs Benedict or with some smoked salmon for a Lox Eggs Benedict.
Firstly, separate the whites from the yolk of 2 eggs. Add the yolks to a small saucepan along with 1 Tbsp water and about 1/2 Tbsp lemon juice. Whisk consistently until smooth.
Next, add the 4 tbsp of butter cut into chunks to the pot with eggs, water and lemon juice. Then place the pot over the low heat, and whisk constantly, while the butter is melting into the yolks.
When the butter is fully melted, continue to whisk continuously and vigorously. Once thickened, remove it from the heat. Taste the sauce throughout and season with salt and cayenne pepper. Cover the pot with a lid, and keep it near the stove so it keeps warm.
Cut the English muffins and toast them in the skillet or toaster. When golden-brown, transfer on a plate.
Next, melt 1 tsp butter in a skillet over the medium-high heat. When melted, brown the ham. When done place on the English muffin.
Then, turn the heat down, and add another teaspoon of butter, melt and cook two of the eggs until the whites are set, but the yolks are still runny. Then, top the muffins and ham with the eggs.
To assemble, pour the hollandaise sauce over the eggs. Serve warm.
Ingredients
Directions
Firstly, separate the whites from the yolk of 2 eggs. Add the yolks to a small saucepan along with 1 Tbsp water and about 1/2 Tbsp lemon juice. Whisk consistently until smooth.
Next, add the 4 tbsp of butter cut into chunks to the pot with eggs, water and lemon juice. Then place the pot over the low heat, and whisk constantly, while the butter is melting into the yolks.
When the butter is fully melted, continue to whisk continuously and vigorously. Once thickened, remove it from the heat. Taste the sauce throughout and season with salt and cayenne pepper. Cover the pot with a lid, and keep it near the stove so it keeps warm.
Cut the English muffins and toast them in the skillet or toaster. When golden-brown, transfer on a plate.
Next, melt 1 tsp butter in a skillet over the medium-high heat. When melted, brown the ham. When done place on the English muffin.
Then, turn the heat down, and add another teaspoon of butter, melt and cook two of the eggs until the whites are set, but the yolks are still runny. Then, top the muffins and ham with the eggs.
To assemble, pour the hollandaise sauce over the eggs. Serve warm.