Egg’s Benedict! Ingredients eggs ham butter garlic thyme English muffins white vinegar Ingredients for Hollandaise sauce 4 egg yolks 3/4 cup plus 1 tablespoon cold unsalted butter, cut into cubes 1/2 tsp sugar 1/2 Tbsp lemon juice 1 tsp water Salt to taste INSTRUCTIONS: Method: Bring a small pot filled with an inch of water to a light simmer. Separate 4 egg yolks and place egg yolks into a medium-sized bowl that can fit into the simmering pot of water without touching the bottom. Place your bowl on top of the simmering pot and add to you bowl your water, sugar, salt and lemon juice. Whisk together for 30 seconds, then take off of the heat. Continue whisking until it becomes lighter in color. Then, place it back on the heat and continue to whisk until the eggs thicken just a bit. While continuously whisking, add in unsalted cold butter cut into cubes. Add it in bit by bit, allowing them to melt into the mixture. Continue this process until it’s fully emulsified. (If your sauce isn’t thick enough, whisk it over the heat for another 30 seconds). Once done, pour sauce directly into a thermos - something to keep it hot. Make sure to serve within one hour. In a frying pan over medium high heat, add some oil. Cook your ham until lightly browned on both sides. Then add butter, thyme, garlic and baste for 1 minute. Keep warm. In a pot full of gently boiling water, add 1 tsp of white vinegar and create a whirlpool. Crack your egg into a ramekin and gently pour egg into the middle of the whirlpool. Cook for 2 1/2 to 3 minutes. Remove to a paper towel. To assemble. On a toasted English muffin, add seared ham and poached egg. Lastly, top with Hollandaise sauce and fresh chives. Enjoy!
