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Eggs Benedict

Ingredients 10
Servings 4


  • 4
    English muffins or soft rolls, cut in half
  • 4
    slices smoked ham
  • 15
    white vinegar
  • 4
    jumbo eggs
  • 3
    jumbo egg yolks
  • 15
    cold water
  • 15
    lemon juice
  • salt and pepper to taste
  • 125
    salted or unsalted butter, diced and heated until foaming


1. HOLLANDAISE SAUCE: Process the egg yolks, water, lemon juice, salt and pepper in the bowl of a food processor fitted with a steel blade. Slowly add hot, foaming butter, drop by drop. Do not add the sediment at the bottom of the saucepan. 2. Process sauce until thickened. Set aside and keep warm over very low heat, such as a candle burner. 3. Toast muffins until golden and crisp. Butter lightly and keep warm. Sauté ham in an oiled pan for 1 to 2 minutes, or until hot. 4. Fill an enamel or stainless-steel saucepan or frying pan with water to three quarters full. Add vinegar and bring to simmering point. 5. Break 1 egg into a saucer or ladle, hold it as close as possible to the water and slip the egg quickly into the water. Immediately gather the whites towards the yolk, using the back of a spoon. 6. Simmer for 2 1/2 to 3 minutes. Slip into a soup place containing a little hot water. Repeat the procedure for remaining eggs. 7. TO ASSEMBLE: Place a slice of ham on each muffin. Lift eggs out, one by one, with a slotted spoon, drain off water and place on top of ham and muffin. 8. Immediately cover with Hollandaise sauce and serve on heated individual plates.

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