Almost Eggs Benedict

Method7 steps · about 35 min

1. 1

   Step 1: Separate one egg, reserving its white for another use. In an unheated small saucepan, whisk its yolk with 1 tablespoon water and about ½ tablespoon lemon juice from the listed lemon (or start with 1 teaspoon juice for a less tart sauce).

   Uses Yolk from one of the three eggs; reserve the white · 1 Tbsp water · About ½ tablespoon juice from the listed lemon

2. 2

   Step 2: Cut 4 Tbsp butter into 1/2 Tbsp chunks, then place them in the sauce pot with the egg, water, and lemon juice. Finally, place the pot over LOW heat and whisk continuously, allowing the butter to slowly melt into the yolk as you whisk. It should take 2-3 minutes for the butter to melt.

   Uses egg-yolk, water and lemon mixture · 5 Tbsp butter, divided

3. 3

   Step 3: When the butter is fully melted, continue to whisk continuously and vigorously. As the mixture continues to heat, the yolk will begin to cook and solidify, which will thicken the sauce into a light, velvety mixture. It should take about 3-5 minutes for the mixture to cook to the point where it is thickened and will first look frothy, then finally begin to thicken. Once thickened, remove it from the heat. Taste the sauce and season with a pinch of salt and cayenne pepper. If you prefer more lemon, it can be whisked in at this point. Place a lid on the pot and set it near the burner that will be used for the eggs and ham, but not over direct heat, to keep it slightly warm.

   Uses butter and yolk sauce mixture · pinch salt and pepper · pinch cayenne · Additional juice from the listed lemon, if desired

4. 4

   Step 4: Add about 1 tsp butter to a large skillet and place it over medium heat. Allow the butter to melt, then tilt the skillet to coat the surface. Open the English muffins (2) and place them cut sides down in the skillet. Cook them until browned, then flip an cook a couple minutes more on the other side (about 5 minutes total). Place the buttery toasted muffins on your plates.

   Uses 5 Tbsp butter, divided · 2 English muffins

5. 5

   Step 5: Wipe out the skillet to remove any cornmeal from the muffins, then add another teaspoon of butter (5 Tbsp). Once melted, add the ham (2) slices to the skillet and cook until browned on both sides (another 3-5 minutes). If your ham slices are large like mine were, cut them in half to better fit the English muffins. Once browned, place the ham pieces on the toasted English muffins.

   Uses 5 Tbsp butter, divided · 2 thick slices ham · toasted English muffins

6. 6

   Step 6: Turn the heat down to medium-low, add another teaspoon of butter (5 Tbsp) to the skillet and cook two of the eggs (3 large) until the whites are set, but the yolks are still runny. I find using a slightly lower heat helps give the whites time to heat through and cook before cooking the yolk. Top the muffins and ham with the eggs.

   Uses 5 Tbsp butter, divided · 3 large eggs, divided · ham-topped toasted muffins

7. 7

   Step 7: Finally, drizzle the prepared hollandaise sauce over the eggs and ham on the English muffins, and enjoy.

   Uses egg and ham muffins · prepared hollandaise sauce