Eggs Benedict

Eggs Benedict
We have certainly had adventures making this – from scrambling the eggs to loosing an oven while making biscuits.  Nevertheless, it is delicious and we continue to make it.  The hollandaise sauce did need some practice, but it was worth learning.  This makes two pretty good sized servings.





Ingredients:
Hollandaise Sauce:
3 egg yolks
½ lemon, juiced
½ cup butter
1 pinch each: salt, pepper, nutmeg

4 slices ham

4 eggs
2 English muffins

Directions:

To make hollandaise:

Heat water in a saucepan, and place a mixing bowl on top of saucepan to heat.  Melt butter in saucepan. Once melted, add egg yolks and mix together.  Add lemon juice and spices and whisk together.  Make sure the sauce does not get too hot or the eggs will scramble.  Sauce can be set aside.  Mix in a ¼ teaspoon of warm water (if needed) to bring the sauce back to a creamy texture prior to serving.

Cook ham and toast muffins.  Poach eggs.  To poach the eggs, make sure the water is hot but not boiling so the yolk and whites will stay together.  Place the ham and poached egg on top of the toasted muffin and pour sauce on top. 

Cost:

7 eggs: $1.16
Lemon: $0.33
Butter: $0.50
Ham: $1.14
Muffins: $1.50
Total: $4.63
Per serving: $2.32

Changes:

Restaurants have a large number of varieties, our favorite additions are asparagus and crab.