Ingredients
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4 slices ham, sliced thin
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1 tablespoon butter
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4 eggs, poached
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2 English muffins, cut in half and toasted
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Hollandaise Sauce
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Truffles, optional
Directions
- saute the ham slices in sizzling butter for a few seconds on each side. Place ham slices on top of toasted English muffins.Make Hollandaise sauce.Poach eggs by adding salt and white wine vinegar to boiling water, then reduce to a simmer and introduce the eggs gradually‚ breaking each onto a saucer and sliding it into the water. When the whites are firm, remove eggs with a slotted spoon and drain them on paper towels.Place the eggs on top of the ham and muffin and cover them with Hollandaise Sauce.
Recipe Note
Tips: The classic embellishment for this dish is a slice or two of truffles. Of course, these have become so expensive that even fine restaurants often do not use them. | Serving Suggestions: Serve with asparagus, which will go nicely with any of the Hollandaise Sauce that seeps over from the eggs, and a dry white wine.
Blog post: https://www.lobels.com/eggs-benedict-235
