Eggs Benedict and Hollandaise Sauce

Eggs Benedict:

2 toasted english muffins

4 poached eggs

4 slices of ham

4 slices of tomato (optional)

Hollandaise sauce

Hollandaise Sauce:

2 egg yolks

2 tbsp lukewarm water

1 tsp lemon juice (https://amzn.to/3XT6gwF)

1/2 tsp Dijon mustard (https://amzn.to/4gRHXYi)

1/2 cup margarine

1/4 tsp salt

1/8 tsp cayenne pepper (https://amzn.to/4gQDLrP)

To make the Hollandaise sauce, add the egg yolks, water, lemon juice and Dijon to a saucepan (https://amzn.to/3TX1P2v) and whisk until combined.

Add the margarine in small pieces.

Over medium heat whisk constantly for about 3 minutes or until it starts to thicken. Remove from heat and add the salt and cayenne.

For the eggs benedict, poach 4 eggs in a saucepan of boiling water high enough to cover the eggs and a teaspoon of vinegar (to keep the whites from spreading). Once cooked remove from water and place on a paper towel to soak up the excess water. While to eggs are cooking toast the english muffins (https://amzn.to/47Rj7DU) . Place one slice of ham and one slice of tomato on each half of the english muffins. Place a poached egg on top of the ham and pour the hollandaise sauce over top. Enjoy!!