1) 4 eggs
2) 2 croissants, split (all butter)
3) 4 slices of good honey ham
Put 2) in toaster.
Put poacher together with a bit of water in the bottom.
Put a bit of butter in 4 poacher cups and melt med heat.
You want the water ready to poach the eggs when the sauce is done.
Hollandaise Sauce
Make this first
4) 2 egg yolks
5) 2-3 T lemon juice
6) 1/2 c very cold butter
Mix 4) & 1 1/2 to 2 T 5) in saucepan with wooden spoon.
Add more if you want it more lemony after the sauce is done.
Add 1/2 6) stir briskly and constantly over very low heat till melted.
Add other 1/2 6) and again stir briskly and constantly over very low heat till melted.
Continue to stir and cook low till thickened.
Adjust lemon flavour.
Remove from heat and put lid on.
Turn heat up if poacher is not boiling by now.
Put eggs in, turn heat down to med, lid on.
Simmer till eggs are cooked.
I like the yolks runny, but cook till they are how you like them.
Lightly toast 2) put on plate, cover each half with a slice of 3).
Top each half with a poached egg.
Spoon Hollandaise Sauce over top.
💜 Most restaurants do not make real Hollandaise Sauce for Eggs Benedict anymore.
It is usually some creamy yellowy sauce made from a mix. Just can't compare to the real thing!
