Eggs Benedict
Impress your friends with an easy homemade brunch, drowning in buttery hollandaise.
Servings: 4 servings
Ingredients
Hollandaise Sauce
- 4 egg yolks
- 1 Tbsp lemon juice
- 1 stick butter 1/2 cup melted
- 1/8 tsp paprika
- 1/8 tsp salt
Eggs Benedict
- 8 eggs
- 8 pork roll slices
- 4 English muffins sliced in halves
Instructions
For the hollandaise sauce
- If you haven' already, sepearate the four egg yolks from their egg whites. Save the egg whites in your fridge for an egg white scramble tomorrow!
- Melt the butter in a bowl using the microwave, or on the stove with a small pot.
- Place the egg yolks in a food procssor (or blender) with the lemon juice.
- Pulse a few times, or blend for a few seconds.
- While pulsing, slowly pour in the butter from the top. Once fully mixed in, pulse 2 or 3 more times.
- Sprinkle in the paprika and salt and mix with a spoon.
For the eggs benedict
- Fill a large skillet halfway with water, cover and bring it to a boil.
- While waiting for it to boil, toast the English muffin halves. Place two halves on each plate.
- Heat a medium-sized skillet. Once warm, cook the pork roll slices—two minutes on each side. Place one slice of pork roll on each English muffin half.
- Once the water is boiling, remove the lid. Crack an egg and slowly slip it into the boiling water. Do this for all 8 eggs. Turn off the heat, cover the skillet again, and wait 5 minutes.
- Using a slotted spoon, remove the eggs and place each one on a prepared muffin half.
- Pour the hollandaise sauce on top. Serve with salt and pepper cracked on top if desired.