Eggs Benedict

Fresh, Brunch done right! This Eggs Benedict came together with all the best local finds from the Boise Co-op! Fresh eggs, golden English muffins, and rich, velvety hollandaise made from scratch.

Ingredients:

Hollandaise Sauce

• 1/2 cup unsalted butter, melted and hot

• 3 egg yolks

• 1 tablespoon lemon juice

• 1/2 teaspoon Dijon mustard

• sea salt to taste

• Pinch of cayenne pepper

Eggs Benedict

• 2 English muffins, split

• 4 large eggs

• 4 slices ham

• 1 tablespoon white vinegar

• Salt & pepper, to taste

• Chopped chives or parsley (optional)

Instructions:

• Make Hollandaise:

  • Add egg yolks, lemon juice, Dijon, salt, and cayenne to a blender. Blend 5 seconds. With the blender running, slowly stream in hot melted butter until smooth. Set aside and keep warm.

• Toast & Cook Ham:

  • Toast English muffins. In a skillet, cook ham over medium heat until warmed and lightly browned.

• Poach Eggs:

  • Bring water to a gentle simmer and add vinegar. Crack eggs into small bowls, then gently slide them into water. Cook 3–4 minutes. Remove with a slotted spoon.

• Assemble:

  • Top each muffin half with ham, a poached egg, and spoon over hollandaise. Season with salt, pepper, and garnish with chives.

Recipe Courtesy of Munchkin Time Blog.