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Eggs Benedict with Hollandaise Sauce
- 2 Eggs
- 2 English muffins
- 100 g Ham
- 2 tbsp Butter
- 1 tsp Lemon juice
- Salt & Pepper to taste
- Start by poaching the eggs in simmering water with a splash of vinegar until the whites are set but the yolks remain runny.While the eggs are poaching, split and toast the English muffins until they're golden brown.
- For the hollandaise sauce, whisk egg yolks, lemon juice, and a splash of water in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens.
- Gradually add melted butter, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper.
- Place slices of ham on each half of the toasted muffins. Top with a poached egg and generously drizzle with hollandaise sauce.
- Garnish with a sprinkle of paprika or fresh herbs and serve immediately.
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