NEW YORK, Feb 14 — This recipe doesn’t just look great, I’ll bet it tastes great too. And best of all? It’s pretty simple! You don’t have to have it just for breakfast. The way this dish looks, you can have it anytime.
Here’s what you’ll need.
6 slices of ham
6 eggs
3 egg yolks
1/2 tsp white vinegar
1/2 melted butter
4 Tbsp lemon juice
A pinch of salt
A pinch of black pepper
3 English muffins — halved
Directions
First, start with the Hollandaise sauce.
1. Put some water in a pan and place a bowl or heat-proof container over it, making sure the bowl doesn’t touch the water. Bring water to a gentle simmer. In the bowl, whisk together three egg yolks and 1/2 tsp white vinegar.
2. Slowly drizzle the melted butter into the egg yolk mixture, whisking all the time. If the hollandaise is too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is well incorporated.
3. Remove from heat, whisk in lemon juice, salt, and pepper.
Now for the egg cups:
1. Grease a muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin with foil, then bake at 175˚C for 8-10 minutes (eight minutes if you like your yolk very runny).
2. To finish, place a toasted English muffin half on a plate. Layer with the ham and egg cup. Drizzle your hollandaise sauce over and voila, your eggs benedict cup is ready.
