Eggs Benedict
Ingredients
Hollandaise Sauce
- 3 Egg yolks
- ½ cup Butter
- 1 tbsp Lemon juice
- ½ tsp Dijon mustard
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
- ¼ tsp Member's Mark™ Cayenne Pepper
Eggs Benedict
- 8 Eggs
- 1 tbsp White wine vinegar
- 8 slices Ham
- 4 English muffins toasted
- Member's Mark™ Mediterranean Sea Salt Grinder to taste
- Member's Mark™ Black Pepper Grinder to taste
- Member's Mark™ Chopped Chives for garnish
Instructions
Hollandaise Sauce
- In a blender, add egg yolks, lemon juice, dijon mustard, Member's Mark™ Mediterranean Sea Salt, and Member's Mark™ Cayenne Pepper. Blend until mixed and frothy.
- Add butter to a small pot over medium heat. Once butter is melted, add the blended egg yolk mixture to the pot and turn the heat to low. Mix until butter and egg yolk are well combined. Take off heat and set aside.
Eggs Benedict
- Crack eggs into separate small bowls or ramekins, one egg per bowl. In a medium pot, boil water and add white wine vinegar. Stir in a slow circular motion and drop one egg at a time and gently stir. Cook for 3-4 minutes. Use a slotted spoon to scoop the eggs out of the water and set aside. Repeat until all the eggs are poached.
- Lightly toast english muffins and ham slices. Assemble the eggs benedict by starting with half a toasted english muffin, a slice of ham, a poached egg, and hollandaise sauce. Garnish with Member's Mark™ Chopped Chives, Member's Mark™ Mediterranean Sea Salt, and Member's Mark™ Black Pepper.