Recipe: Hard-boiled Eggs Benedict

April 2021

• 4 slices ham
• 2 English muffins (split in half)
• 4 hard-boiled eggs
• Chopped parsley (optional)
• Hollandaise sauce
• 4 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup butter (slightly softened, cut into 5 pieces)
• Pinch of salt
• Dash of cayenne pepper (optional)

Prepare hollandaise sauce by placing a heat-proof bowl over a pan of gently simmering water (about 1 1/2 inches of water). The bottom of the bowl should not be touching the water. Alternatively, a double boiler set can be used. Add egg yolks and lemon juice to the bowl and whisk vigorously until the mixture becomes shiny/ glossy and thickens. Whisk in 1 piece of butter until fully incorporated into the mixture. Repeat with remaining pieces, one at a time. Whisk in a pinch of salt and a dash of cayenne, if using. If the mixture is too thick, whisk in a bit of warm water, a tablespoon at a time. Remove from heat and use immediately.

Heat a skillet, then reduce heat to medium and cook the ham. Toast the English muffins until lightly browned. Cut each peeled hard-boiled egg into four pieces. Assemble by placing an English muffin half on a plate (cut side up), top it with 1 slice of ham and 1 egg (quartered), and drizzle it with 1/4 of the hollandaise sauce. Top with chopped parsley, if desired, and serve warm.

Note: To make preparing this dish a little easier, you can buy an envelope of Knorr’s hollandaise sauce mix and follow package directions.