savory

Eggs Benedict

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Preheat grill to 425°F. Bring two quarts of water to a boil in a 6-quart pot, there should be about 3-4” of water in the pot.
In a small saucepot over medium high heat, melt butter. Stir in milk and hollandaise sauce mix. Whisk constantly until sauce comes to a boil. Reduce heat to low and continue to stir until thickened, about 1 minute. Keep warm and set aside.
Arrange English muffins on a baking tray and bake until toasted and lightly golden brown, roughly 10 minutes.
While muffins are toasting, individually crack eggs into a small mesh strainer to get rid of any thin egg whites before placing into individual ramekins.
Reduce heat of water to a gentle simmer and add vinegar. Use a slotted spoon to create a whirlpool and carefully one at a time, carefully place eggs into the water. Cook for 4-5 minutes until the eggs reach an internal temperature of 160°F. Use slotted spoon to carefully remove eggs from water, blotting on a paper towel to remove excess water before placing on a plate until needed.
In a skillet over medium high heat, spray with cooking spray. Sear slices of pre-cooked ham steak until reaching an internal temperature of 165° F and starting to brown on both sides.
Butter toasted English muffins and place a slice of seared ham steak on each half. Top with poached eggs and finish with a spoonful of hollandaise sauce. Serve two halves per portion.