I LOVE Eggs Benedict. It is my go to choice when I go out for breakfast. I don’t eat it often because I don’t go out for breakfast much. So, when we had a big Arsenal game on a little later than usual, it presented the opportunity for a great breakfast. We had English Muffins and eggs at home, so all we needed was a little ham. I prefer ham over Canadian bacon myself. We get it cut paper thin at the delly too.
The recipe is pretty easy.
The technical part is the hollandaise souce which you do in a double boiler. Start by whisking the yolks and the lemon juice, and then add the molten butter slowly as you whisk, then add a good pinch of yoru favorite red pepper. We don’t have Cayanne, so we use Peri Peri. WIth the eggs poached and the ham heated and the muffins toasted, you assmble and cover in the yummy sauce.
Serve with hash browns and a pinch of parsely
Ingredients fo the Hollindase
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup (115g) melted butter
- Salt and a pinch of cayenne pepper
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