Eggs Benedict for a Crowd
Ingredients
The eggs
The hollandaise sauce
-
1¼
cups
unsalted butter
-
3
large
egg yolks
-
2
tablespoons
fresh lemon juice
-
¾
teaspoon
kosher salt
-
1
pinch
cayenne pepper
The assembly
-
6
pieces
English muffins, split
-
12
slices
cooked ham, thinly sliced
-
1
tablespoon
thinly sliced chives
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
to taste
cayenne pepper (for serving)
Instructions
- Fill a large pot with water and bring to a simmer.
- Set up a bowl of ice water nearby.
- Strain each egg through a fine-mesh sieve into a bowl.
- Poach the first batch of 6 eggs in simmering water for about 3 minutes, then transfer to the ice bath.
- Repeat the poaching process with the remaining 6 eggs.
- Melt butter in a saucepan and reserve a quarter cup for assembly.
- Blend egg yolks and lemon juice, then slowly add melted butter until thickened.
- Season the hollandaise sauce with salt and cayenne, adjusting to taste.
- Preheat the oven and toast the English muffins with melted butter until golden.
- Top each muffin with ham and return to the oven to warm the ham.
- Reheat the poached eggs in simmering water for 1 minute.
- Assemble by placing a poached egg on each muffin, seasoning, and adding hollandaise, chives, and cayenne.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
25g
Total carbohydrates
20g
Total protein
20g
Sodium
700mg
Cholesterol
300mg
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