Easy Eggs Benedict

By Howie

Ingredients

• Blender Hollandaise Sauce:
• 1 English muffin
• 2 slices cooked ham
• 1 tb white vinegar
• 1 tsp salt
• 2 eggs, room temperature
• Blender Hollandaise Sauce (below)
• Paprika
• 3 egg yolks
• 1 1/2 tb lemon juice
• Pinch cayenne pepper
• 1.4 tsp salt
• 1/2 cup (1 stick) butter

Preparation

Step 1

Eggs Benedict:

1) Slit and toast the muffin. Sautee the ham just long enough to heat through. Top each muffin with a ham slice and keep warm.

2) In a skillet pour water to a depth of one inch, add vinegar and salt and bring to a boil. Reduce heat to a simmer. Break eggs, one at a time, into a saucer, then slide them gently into the water. Let eggs cook in barely simmering water for 3-4 minutes or until the whites are just firm. Remove with a slotted spoon, drain on paper towel, and place on ham. Cover with hollandaise, dust with a little paprika, serve hot. Garnish with parsley.

Blender Hollandaise Sauce:

1) Run hot water over outside of electric blender container until it is warm. Put egg yolks, lemon juice, cayenne and salt in blender container. Heat container to bubbling without browning with motor on low speed and pour in hot butter in thin stream. Blend for about 15 seconds until smooth.

2) You can make this the night before and cover and refrigerate. To serve, reheat in top of double boiler over barley simmering water, stirring often.