Traditional Eggs Benedict

Poached Eggs

4 large eggs (224 g)

1 tsp salt (4 g)

2 tsp vinegar (10 g)

Additional

2 Kinnikinnick Traditional English Muffins (118 g)

4 slices of cooked ham (250 g)

Optional: melted butter and chives

Hollandaise Sauce

4 large egg yolks (80 g)

1 tbsp fresh lemon juice (12 g)

½ cup butter - melted (125 g)

½ tsp salt (2 g)

½ tsp cayenne pepper (1 g)

Poaching Eggs

1. Crack 4 eggs into separate ramekins and set aside.
2. Fill a medium sized pot ¾ full with water.
3. Add vinegar and salt to water and simmer over medium heat (do not boil).
4. Swirl water in pot and carefully add eggs one at a time. 
5. Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking).

Hollandaise Sauce

1. In a heat proof bowl whisk 4 egg yolks vigorously until double in volume.
2. Slowly drizzle in lemon juice while continuing to whisk.
3. Place bowl on a pot of water over medium heat (bain-marie) and continue to whisk vigorously.
4. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk.
5. Whisk until mixture doubles in volume and begins to thicken.
6. Remove from bain-marie and add seasoning. 
   

Assembly

1. Split Kinnikinnick Traditional English Muffin in half and brush with optional melted butter. Brown crumb side down in a skillet until crisp and golden brown.
2. Remove from skillet and place top and bottom side by side on a plate.
3. Brush crumb side of Kinnikinnick Traditional English Muffin with a thin layer of Hollandaise Sauce.
4. Top with cooked ham, poached egg and additional Hollandaise Sauce.
5. Garnish with optional fresh chives and serve immediately.