2 servings

4 eggs room temp

4 english muffin halves lightly toasted                                                

4 slices warm ham or Canadian bacon

1/2 cup warm hollandaise

lemon juice


for the hollandaise

3 egg yolks, room temp

2-3 T lemon juice (depending on your taste)

1/2  cup unsalted butter, melted till bubbly

1/2 t kosher salt

pinch cayenne

Put the yolks,lemon juice, salt and cayenne into the blender. Heat the butter till bubbly- not brown. Blend the contents on high on high for about 10 seconds.

Have a folded cloth ready to partially cover the hole of the blender lid- Turn the blender on high and gradually pour the hot butter down through hole- covering it some so as not to splatter. After it is all added- turn off blender and scrape down the sides- then blend for another 15-20 seconds.

To keep warm until ready to use- make a makeshift double boiler ( or a real one) with two saucepans - the bigger on the bottom. Fill the bottom with a couple inches of water or until it is just touching the bottom of the top pan. Turn the heat to the lowest possible setting.

Add the hollandaise to the smaller top pan- stirring it from time to time- remove it from heat if it gets too thick. You can also stir in hot water- a tablespoon at a time to lighten the sauce after making it. If you have a heat diffuser this is the time to use it.

If the sauce “breaks” or curdles here is a trick for for bringing it back together. Briskly whisk in a few ice chips to the broken sauce. This sauce freezes well for a couple weeks if stored in an air tight container. Just gently reheat it in the double boiler method


For the eggs benedict

Fill a skillet with water and put on high heat and bring to a simmer. Add about a tablespoon of lemon juice- this will help to keep the egg whites from breaking  apart during poaching.

Put the english muffins with the ham on top in a warm oven for later assembly.

Crack individual eggs into a small cups and have ready by the stove when the water starts to bubble.

Keep the hollandaise in a makeshift double boiler on very low heat, stirring from time to time.

When the water is starting to form little pools of bubbles carefully slide one egg into the bubbling pool. Let the water heat back up a few seconds until you see another bubbly pool. Slide in another egg. Repeat. Gently spoon the hot water over the tops off the egg yolks a couple times. Cook the eggs on a med simmer for about 2 minutes- whites should be cooked and yolks still runny.

While the eggs are cooking arrange the muffin/ham on a warm plate. Using a slotted spoon, carefully lift out the eggs - shaking off any excess water and scrappy looking egg whites and place on top of muffins.

Spoon a couple tablespoons of hollandaise over the eggs and sprinkle with paprika- serve immediately.