Delicious airy English Muffins topped with Kassler Ham (or Champagne Ham) and a perfectly poached egg and everything generously drizzled with a rich velvety Hollandaise sauce… Mmmm!
- English Muffin, lightly toasted
- Hollandaise sauce, freshly made
- Kassler ham or champagne ham
- Poached eggs
- Add a tablespoon of Hollandaise sauce to the centre of a plate and place on top the toasted English muffins (sliced) and add another tablespoon Hollandaise over them.
- Top with warmed slices of meat and poached eggs.
- Drizzle liberally with Hollandaise sauce
- Serve warm
Notes – if you don’t have an egg poacher, I’ve seen many different ways (and tried them all) of poaching an egg. From the swirling vortex in a pot of boiling water (with a touch of vinegar) to the egg broken into silicon baking cups in a pan of water. The best one I have found thus far, and an easy way to make a couple at a time, was from the My Kitchen Rules reality show – this is how they do it:
MKR Poached Eggs
- Take a square of plastic wrap (clingwrap) and brush inside with some sunflower oil
- Place the square over a wide rimmed espresso cup (or something similar…I’ve just found my espresso cups to be the perfect size) and push in the middle to form a pocket.
- Break an egg into the clingwrap pocket and bring the sides together to close the parcel and give it a twist or two at the top. I’ve found those plastic bread tags work wonderfully to keep the twisty from undoing, so I always have a few of those on hand.
- Place the egg parcel in the round of an egg tray while you do the others so that it doesn’t get squashed.
- Boil a pot of water and when it is rapidlly boiling, add your parcels of eggs – now what I do is push the top of the clingwrap against the side of the pot so that they don’t drift around in the pot.
- Depending on how many eggs you’ve got in there, poach like this for about 2.5 minutes.
- Immediately transfer to a container of cold water to stop the cooking process. Check the eggs and if they are done to your liking, serve. Else, pop them back into the boiling water for a few seconds and repeat.
For something just as nice, try the vegetarian option – Eggs Caprese!
Eggs Benedict is also known as “Special Breakfast” in our house and is very much the favourite of Rick and the kids – seriously, I cannot make anything else that is gobbled up with so much gusto, not even Mac’n’Cheese (which is supposedly the kids all time best meal).
It is definitely the go-to breakfast for special occasions and is always served on Rick’s birthday and New Year’s morning.
Happy New Year everyone!