📖 Instructions

1. First, toast your English muffins. Split them in half and toast until golden brown. Set aside. This provides a sturdy base for our benedict, and no one wants a soggy muffin!
2. Next, prepare the ham. Lightly pan-fry or warm the ham slices in a skillet over medium heat for about 2-3 minutes per side. You're not trying to crisp them, just warm them through. Set aside.
3. Now, let's poach those eggs! Fill a wide, shallow pan with about 2-3 inches of water. Bring the water to a gentle simmer – small bubbles should be forming on the bottom of the pan. Adding a tablespoon of white vinegar to the water helps the eggs coagulate. Don't skip this!
4. Crack each egg into a small bowl. This makes it easier to gently slide the egg into the simmering water. Create a gentle whirlpool in the water by stirring with a spoon. Carefully slide an egg into the center of the whirlpool. Repeat with the remaining eggs, being careful not to overcrowd the pan. I find doing 2-3 eggs at a time gives best results.
5. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to gently remove the eggs from the water. Place them on a plate lined with paper towels to drain any excess water. Dab them gently with a paper towel to remove more water. Remember, the perfect poached egg has a liquid gold center!
6. While the eggs are poaching, prepare the hollandaise sauce. There are many ways to do this, but if you are using a double boiler, make sure it doesn’t get too hot as it will ruin the hollandaise. Alternatively, melt one-half cup of unsalted butter in a saucepan over low heat. In a blender or food processor, combine three egg yolks, one tablespoon of lemon juice, one-quarter teaspoon of salt, and one-eighth teaspoon of cayenne pepper. Process for about 10 seconds until the mixture is light and frothy.
7. With the blender running, slowly drizzle the melted butter into the egg yolk mixture. Continue processing until the sauce is thick, smooth, and emulsified. If the sauce becomes too thick, add a teaspoon of warm water at a time until you reach the desired consistency. It is important to go slowly so it doesn’t break!
8. Now, assemble your Eggs Benedict. Place a slice of tomato on each toasted English muffin half. Then, add a warmed ham slice on top of the tomato. Top with a perfectly poached egg.
9. Generously spoon hollandaise sauce over each egg. Garnish with a sprinkle of fresh parsley or a dash of paprika, if desired. Serve immediately and enjoy your homemade Eggs Benedict!