One of the first recorded instance of Eggs Benedict was in 1898 in ‘Eggs and how to use them,’ by Adolphe Meyer. Eggs Benedict may derive from the French recipe for Oeuf Poche Benedictine which consists of buttered toast topped with sliced ox tongue, a poached egg, hollandaise sauce and truffle.
In the following recipe and step by step pictures, I have made the more popular version served around the world, using English muffins and sliced ham.

Ingredients
4 Eggs
10ml Vinegar
2 Muffins
100g Sliced Ham
Salt and Pepper
150ml Hollandaise Sauce
(See Previous Post)

Method
Fill a medium pan with hot water to a depth of approximately 6cm.
Place the pan on a low heat until the water is barely simmering.
Add a pinch of salt and a tablespoon of vinegar or a dash of lemon juice.
The slightly acidic water helps keep the egg white together.
One by one, crack the eggs into a saucer and gently tip them into the water.

Toast the muffins.
It is not necessary to butter them.
Top them with sliced ham and return to the grill.

After approximately four minutes, lift the poached eggs out of the water with a slotted spoon and drain them.
Place the eggs on top of the ham.
Season the eggs with salt and pepper and top with hollandaise sauce.

Cheers!

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Posted By: GlenB - Category: Recipes

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Comments

2 Comments. [ Add A Comment ]

Comment by Arnold

February 18th 2008 12:05

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That looks scrumptious! I will give it a go this weekend!

Comment by Nomad

April 8th 2008 09:55

Awesome Food

yeah eggs benedict kicks arse!!

Nomad

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