Let's Have Brunch - Classic Eggs Benedict

Although there are many conflicting accounts of who created Eggs Benedict, the where is not in dispute - America. They arrived on menus in 1860 at Delmonico's in lower Manhattan, who claimed they created it. This classic recipe comes from my trusty, old and worn Betty Crocker cookbook. Her hollandaise sauce is creamy and flavorful, and makes the perfect Eggs Benedict.

Classic Eggs Benedict

Prepare Hollandaise Sauce 

Stir 2 egg yolks, slightly beaten, and 3 tablespoons lemon juice vigorously in 1-quart sauce pan with wooden spoon. Add 1/4 cup butter. Heat over very low heat, stirring constantly, until butter is melted. Add 1/4 cup butter, stirring vigorously until butter is melted and sauce thickens. (Be sure butter melts slowly; this gives eggs time to cook and thicken sauce without curdling.)  Keep warm.

3 English muffins
6 slices smoked ham
6 eggs

1. Toast English muffins and butter.

2. Fry the smoked ham in butter until light brown.

3. Poach the eggs - heat water (1-12/-2 inches) to boiling; reduce to simmer. Break each egg into measuring cup or saucer; holding cup close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs with slotted spoon.

4. Place 1 slice of ham on split side of each muffin; top with poached egg. Spoon warm sauce into the eggs.


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