Eggs Benedict

1. 1

   In a stainless steel bowl set over a pot of simmering water (or use a double boiler) over medium heat, whisk the egg yolks with the lemon juice, water, prepared mustard and parsley, together.

2. 2

   Season with a dash of salt and pepper.

3. 3

   Continue to whisk the mixture until it is a pale yellow and slightly thick.

4. 4

   Remove the bowl from the pot and whisk vigorously.

5. 5

   Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.

6. 6

   Set this sauce aside.

7. 7

   Slice the English muffins and lightly toast the 4 halves.

8. 8

   Lightly butter the 4 slices of English muffins.

9. 9

   In an egg poacher, place water in the bottom portion and bring it to a boil.

10. 10

    Once it is boiling, turn the heat down slightly and place a little butter into 4 of the poaching cups.

11. 11

    Carefully crack the 4 eggs and place 1 egg into each of the poaching cups.

12. 12

    Onto each slice of English muffin, place a slice of heated ham.

13. 13

    When the eggs are poached, with the yolks still soft, place 1 egg on top of each slice of ham.

14. 14

    Then place a quarter of the Hollandaise sauce over each of the 4 poached eggs and serve.

15. 15

    NOTE: Make certain that the poached eggs are done on the outside (the white part) and soft on the inside (the yolks).

* Per serving · 4 servings · Values may vary.