Eggs Benedict

 Eggs Benedict

Ingredients

• 5 eggs

• 2 poached

• 3 separated

• 1 Tbs Lemon Juice

• 1 Tbs hot water

• ½ cup butter (1 stick)

• Sliced ham

• English muffin

Directions

• Separate 3 of the egg yolks from the egg whites. Save the yolks in a small bowl. Discard the egg whites, unless you plan to use them for another use.

• Begin poaching 2 eggs by placing eggs in a pan of hot water. Use a lid on the pan to help cook the top of the eggs.

• Put English muffins in toaster. Do not overheat so muffins don’t get too hard.

• Warm ham in small pan or microwave on a plate.

• Melt butter in a small pan over low heat. When butter is melted, add lemon juice and water. Add egg yolks and mix vigorously with a fork. (This can also be done with a mixer.) Mix until sauce becomes thick.

• Place a muffin on a plate, add a little sauce, then put ham on, top with more sauce. Put one poached egg on top and top with more sauce.

This sauce can look like it is curdling. If this happens try adding a bit of hot water, and mixing quickly.