Eggs Benedict

Step 1

Bring a small pot of salted water to a boil. Reserve half of the eggs for the Hollandaise sauce. Add the rest to the pot. Cook the eggs for 6 min.

Step 2

Cut the English muffins in half. Butter the inside of each muffin slice.

Step 3

Bring a dry pan over medium heat. Add the English muffin slices, butter-side down. Toast until golden brown, or for 1 min. Set aside.

Step 4

Remove the eggs from the pot. Plunge them into a bowl of icy cold water to stop the cooking. Empty the pot of water, so you can reuse it for the sauce!

Step 5

Once cooled, gently peel the eggs & set aside.

Step 6

Juice the lemon.

Step 7

Separate the yolks from the whites of the reserved eggs. Add the yolks to the small pot. Save the egg whites for another use!

Step 8

Add the lemon juice & a splash of water to the pot. Season with salt & pepper. Whisk to combine. Cut the rest of the butter into small pieces.

Step 9

Bring the pot to very-low heat, whisking continuously. Be sure not to let it simmer! Add the butter, a little at a time. Continue whisking as you do so.

Step 10

The sauce should thicken so that it coats the back of a spoon. When it does, turn off the heat.

Step 11

Arrange the toasted English muffins on a serving plate. Top each muffin slice with a piece of ham. Lay a soft-boiled egg over each open-faced sandwich.

Step 12

Drizzle the Hollandaise sauce over top. Season with salt & pepper. Any extra sauce is great for dipping! Enjoy!