Classic eggs benedict

2 servings
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Classic eggs benedict

By Tanya Delport October 28 2009
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Ingredients (8)

2 english muffins — halved, toasted
4 eggs
ham — sliced
Hollandaise sauce:
2 Tbs water — cold
2 Tbs lemon juice
4 eggs — just the yolks
black pepper — freshly ground
250 ml butter — melted
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Method:

First make the sauce :
1) Whisk all the ingredients for the sauce except the butter together
2) Pour the hot butter in a thin stream into the mixture while whisking constantly. Note: if the sauce is not thick enough it is probably because the butter was not hot enough. You can put the bowl over a pot of simmering water and continue whisking until it thickens.

Then layer:

1) 1/2 toasted muffin
2) Slice of ham
3) Poached/soft boiled egg
4) Hollandaise sauce



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