Recipe for Eggs Benedict with Express Hollandaise Sauce

Today we will prepare a perfect recipe for any Sunday brunch. It’s the popular Eggs Benedict with toasted English muffin, your favorite ham and poached eggs. Also, we will make a creamy hollandaise sauce. Do not worry, yes or yes the eggs Benedict will be perfect with this express recipe that I am going to show you.

INGREDIENTS

For the poached eggs:

• 4 eggs
• 4 cups of water
• 1/4 cup white vinegar

For the hollandaise sauce:

• 3 yolks
• 1 teaspoon salt
• Juice of 2 lemons
• 125 grams of unsalted butter, melted
• 2 tablespoons of boiling water (optional, to loosen the sauce)

For assembly:

• 2 english muffins
• 100 grams of leg ham
• 1 tablespoon of butter (to toast the bread and ham)
• Necessary amount of paprika and chives or Chinese onion (to decorate)

PREPARATION

We will start with the eggs first. To make poached eggs we have to do the following:

In a small pot we boil 4 cups of water. Once it is boiling add ½ cup of white vinegar, mix well and let it boil again. We lower the heat to medium low until we see small bubbles. Then, with the help of a spoon, we move the water to generate a whirlpool. Immediately, we remove the spoon and crack the first egg. We can do it directly or, if we want, we can put it first in a small pyrex to help us. We are going to let the same swirl work its magic allowing the white to envelop the yolk. After about 30 seconds, let’s help form the poached egg by joining the sides with the support of a spoon. We do this step very carefully since we do not want to break the yolk.

How long do we leave it in the water? It will depend on how cooked we want the yolk and, above all, the size of the egg that we are cooking. But an average of 2-3 minutes works well for me. With confidence, using a slotted spoon or ladle, we scoop out the egg and pat it down. If we see that it is okay, we remove it and let it drain on a paper towel.

While our eggs drain, we put the English muffins cut in half to toast. Here is a tip: do not cut it with a knife, better prick the edges with a fork, so it opens easily without crushing the crumb. We are going to brown it. While that is being done, we prepare the express hollandaise sauce in a 2 x 3.

In a blender we put all the ingredients, except the melted butter that is very hot. We begin to blend and add the melted butter in the form of a thread, little by little. What we will achieve with this is to make an emulsion and in a matter of seconds we will have an express hollandaise sauce.

To assemble, there is our toasted English muffin, a little ham on top, we mount a poached egg and then we bathe it generously with the hollandaise sauce. To eat!