Step 1/5

• 125 g butter
• 2 egg yolks
• ¼ lemon
• salt

• saucepan
• liquid measuring cup
• immersion blender

To make the hollandaise sauce, start with melting the butter in a saucepan, being careful not to let it brown. Add egg yolks, lemon juice and salt to a cup that fits your immersion blender. With the blender running, slowly stream in the still-warm melted butter. Add a little water one tablespoon at a time to adjust the thickness to your liking. Keep warm until serving.

Step 2/5

• 2 English muffins
• butter (for frying)

• frying pan
• tongs

Melt some butter in a large frying pan, cut the English muffins open, toast until golden brown, and set aside.

Step 3/5

• 4 slices ham

Add the ham to the pan and fry for approx. 2–3 min., until heated through and slightly colored. Take them out and set aside.

Step 4/5

• 4 eggs

• pot (large)
• fine sieve
• bowl (small)
• slotted spoon

Now it’s time to poach your eggs. Fill a medium-sized pot with water and bring to a simmer (not a boil!). One by one, crack each egg into a fine mesh strainer to remove the watery part of the egg white and gently transfer to a small bowl. Gently tip each egg one by one into the pot and swirl the water with a spoon. Cook the eggs for approx. 3–4 min., until the egg whites are set, then remove with a slotted spoon or strainer. Repeat this step with the remaining eggs.

Step 5/5

• salt
• pepper
• chives (optional)

To assemble your Eggs Benedict, place a slice of cooked ham on each English muffin half, top with a poached egg and cover with hollandaise sauce. Season with salt and pepper and garnish with chives if desired.

Enjoy your meal!