Eggs Benedict

Preparation

• • With the rack in the middle position, preheat the oven to 175ºF (80ºC).

• Hollandaise Sauce

  • In the upper part of a double boiler, off the heat, whisk together the egg yolks and lemon juice. Place over a pot of simmering (not boiling) water. Continue whisking until the mixture is hot, thickened and frothy. Don’t over-cook the eggs or the sauce will curdle.
  • Add the butter, one cube at a time. Whisk between each addition until the butter is melted. The texture of the sauce will gradually thicken. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

• Eggs

  • Pour the vinegar into a large pot of simmering, salted water. Break the eggs into small ramekins. Slide them into the water as you go. Cook up to 4 eggs as a time. Poach for 2 to 3 minutes or until the desired doneness. The yolks should be runny and the whites should be cooked but still a little wobbly. Drain the poached eggs on a plate lined with paper towels.
  • Meanwhile, toast the English muffins.
  • Top each English muffin half with a slice of ham and an egg. Keep warm in the oven for a few minutes, as needed.
  • When ready to serve, drizzle with the hollandaise sauce.