Eggs Benedict with Buttery Hollandaise

Servings: 2
Cook Time: 15 minutes
Prep Time: 20 minutes
Ready In: 35 minutes

Ingredients:
2 medium egg yolks
1 tbsp water
2/3 cups (150g) of cold butter, diced
1 tbsp lemon juice
4 medium eggs
2 English muffins
4 slices cooked ham (may be substituted with cooked spinach, crispy bacon, or sliced turkey)
Salt and Pepper for seasoning to taste

Directions:
1. Fill a large, deep frying pan with water and set it over a medium heat to bring it to the simmer.

2. Meanwhile, place a heatproof bowl over a pan of water on a medium-low heat. Add the egg yolks to bowl and whisk in the water, then start slowly whisking in the butter, one lump at a time. Whisk constantly and add the next piece of butter as soon as the previous one melts.

3. It should start to thicken but if it looks like it€s going to scramble, take it off the heat and whisk in a spoonful of ice cold water €keep some iced water handy just in case this happens.

4. Once the sauce has thickened to a rich, coating consistency, turn off the heat and whisk in the lemon juice. Season with salt and pepper and set aside, off the heat.

5. Meanwhile, crack an egg into a ramekin and then slide it into the water filled frying pan €the water should be just simmering.

6. Repeat, so all the eggs are in the water and very gently simmer for 4-5 minutes.

7. Lightly toast the muffins. Top each muffin half with a slice of ham. Lift the eggs carefully out of the water with a slotted spoon and top each muffin half with an egg.

8. Spoon over with a generous amount of the warm hollandaise and serve immediately.

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