Eggs Benedict w/Easy Hollandaise Recipe

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Ingredients

EASY HOLLANDAISE SAUCE
2 egg yolks
2 teaspoons lemon juice
6 tablespoons butter, melted and still warm
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
EGGS BENEDICT
4 English muffins, halved and toasted until golden
8 slices thickly cut cooked ham
8 poached eggs (see instructions under Perfect Poached Eggs in KI)
8 teaspoons butter, softened

Preparation

Step 1

1. MAKE THE HOLLANDAISE SAUCE: In the blender, pulse the egg yolks with the lemon juice to combine.

2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.

3. Add the salt, pepper and cayenne; pulse to combine. Set aside.

4. ASSEMBLE THE EGGS BENEDICT: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.