 | | Directions | HOLLANDAISE SAUCE:
- With a wooden spoon whisk egg yolks and lemon juice.
- Add 1/4 cup butter.
- Place mixture in a medium sized sauce pan and on very low heat, stir until butter is melted.
- Add the other 1/4 cup of butter and stir virgorously until the butter is melted. Be sure that the butter melts slowly so that the egg has time to cook and the sauce thickens without curdling.
- Keep sauce warm. If sauce is not to be used immediately, cover and keep in a warm area, but use as quickly as possible after making.
POACHED EGGS:
- In a medium sized sauce pan, heat 4 inches of water to boiling; then reduce to a simmer.
- Break egg into a bowl. Gently pour the eggs into the water one at a time or use an egg poacher if desired.
- Let the eggs cook at a simmer temperature setting until they reach the desired doneness. This usually takes approximately 5 minutes.
- While the eggs are simmering, brown the ham on both sides in a skillet.
- Split the muffins in half and toast the English muffins.
- When finished toasting, spread each half with butter.
- Place one slice of ham on each muffin.
- Top ham with one poached egg.
- Spoon warm Hollandaise sauce over each egg and serve.
- Garnish with chives or parsley if desired.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: mixing bowl and egg poacher if desired
Servings: 6
Serving Size: 1 each
|  | | Ingredients | | - | | BENEDICT SAUCE: |
| - | | 3 egg yolks |
| - | | 2 tablespoons lemon juice or juice of 1/2 lemon |
| - | | 1/2 cup butter, divided |
| - | | salt and pepper, to taste |
| - | | EGGS, MUFFINS & HAM: |
| - | | 6 large eggs |
| - | | 6 slices ham, sliced thick |
| - | | 3 english muffins, split |
| - | | 3 teaspoons butter |
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