Chicken Ham Eggs Benedict on Toasted English Muffins
Toasted English muffins topped with smoked chicken ham, soft poached eggs and a lemony butter hollandaise.
Raw materials
Poach the eggs just before serving. Everything else can be ready first.
Ingredients
Method
Hollandaise is made with lightly cooked yolks. Serve it fresh and do not store it.
- 01Get set
Check the pack for storage and serving instructions. Keep it chilled until you use it. Toast the muffin halves and keep them warm.
- 02Start the sauce
Whisk the yolks with the lemon juice in a bowl set over a pan of barely simmering water until thick and pale.
- 03Add the butter
Take the bowl off the heat. Whisk in the melted butter a little at a time until glossy. Season with salt and cayenne. Keep warm.
- 04Poach the eggs
Bring a deep pan of water to a gentle simmer with the vinegar. Swirl, slip in the eggs and poach for 3 to 4 minutes. Lift out with a slotted spoon.
- 05Warm the ham
Warm the ham slices briefly in a dry pan for 30 seconds each side, or serve them straight from the pack.
- 06Stack
Layer ham on each muffin half, top with an egg and spoon over the hollandaise. Finish with chives.
Questions
My hollandaise split.+
Whisk a teaspoon of warm water into it, or start with a fresh yolk and whisk the split sauce in slowly.
Can I make the eggs ahead?+
Yes. Poach, chill in iced water and reheat in hot water for 1 minute.