Eggs Benedict with Hollandaise Sauce
Ingredients
1 English muffin, split and toasted
2 ham slices
2 egg poached
1/4 cup Hollandaise Sauce
Hollandaise Sauce:
1/2 cup butter
3 egg yolks
1 tbsp lemon juice
to taste salt
to taste cayenne pepper
to taste dry mustard
Directions
Sauce:
- Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds.
- Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass measuring cup. Whisk melted butter gradually into egg yolk mixture, beating constantly.
- Microwave on Medium until sauce thickens, 20-30 seconds. Whisk halfway through and at the end of cooking to produce a smooth sauce. Serve warm.
- Top each English muffin half with a slice of ham, a poached egg and 2 tbsp (30 mL) hollandaise sauce.