How to make EGGS BENEDICT - Recipe

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Ingredients:
Egg Yolks: 3 large
Butter: 113g (for hollandaise sauce)
Black Pepper: To taste
Salt: 3 pinches
Fresh Lime Juice: Juice of half a fruit
Eggs: 4 large (for poaching)
White Vinegar: 1 tbsp
English Muffins: 2 muffins, split in half
Ham or Bacon: 4 slices
Salted butter: 20g (for buttering muffins)

Instructions:
Make the Hollandaise Sauce:
Combine the egg yolks, 1 pinch of salt, black pepper, and lime juice.
Blend to a smoothie consistency.
Gradually add the melted butter (113g), blanding continuously until the sauce is smooth and creamy. Add a tablespoon or two of water if you want a thinner sauce.

Poach the Eggs:
In a large saucepan, bring water to a gentle simmer. Add the white vinegar and salt to the water.
Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the eggs in one at a time.
Poach the eggs for about 3 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and immerse them in ice water.

Assemble the Eggs Benedict:
Toast the English muffins until golden brown.
Cook the Ham or Bacon.
Return the eggs to boiling water for 1 minute before serving.
Spread salted butter on toasted English muffin halves.
Top each muffin half with a slice of ham or bacon.
Carefully place a poached egg on top of the ham or bacon.
Generously drizzle the hollandaise sauce over the poached egg.

Garnish and Serve:
Season with additional black pepper and a pinch of salt, if desired. - Serve immediately while warm.
Each Egg Benedict contains approximately 300 calories.

Tips:
You can add fresh herbs, such as chives or parsley, for added flavor and garnish.
For variations, consider adding spinach or avocado for Eggs Florentine or replacing the ham with smoked salmon for Eggs Royale.

Enjoy your homemade Eggs Benedict!

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