Eggs Benedict UA-146926695-2

Eggs Benedict

Breakfast doesn’t any more special then this.


1/2 cup butter

2 large egg yolks

1 tsp lemon juice

1/4 cup hot water

Salt and pepper to taste

12 ham slices cut very thin

6 large eggs

6 toasted and buttered English muffins


Use a double boiler for the Hollandaise sauce.  Mix the egg yolks and lemon juice on the top.  Add 3 tablespoons of butter.  Mix vigorously. 

Place the water in the bottom and bring to boil. 

Add the rest of the butter and continue beating.  Beat until sauce thickens.

Remove the double boiler from stove.  Add salt and pepper to the sauce.

Spread out the ham on a baking dish and bake for 8 minutes, until the edges brown.

Pour water into a pan and bring to boil.  Crack the eggs and carefully slide them into the water.  

Lower the heat and cook eggs for about 3 to 4 minutes.

Place the muffins on individual plates.

Place 2 ham slices and an egg on each half.  Drizzle with the sauce.