April 16 is Eggs Benedict Day
:: BASIC RECIPE – A MATTER OF ASSEMBLY
Prepare Hollandaise sauce – RECIPES HERE
Poach eggs – Standard procedure
If you are poaching in simmer water in a pan, put a bit of vinegar into the water. It will help the egg stay together. After you remove it from the water, put it onto a no-lint tea towel to drain slightly. This keeps it from getting your English muffin wet.
Toast English muffin
Heat up ham on medium heat
Alternately you can use prime rib, lobster, scallops, chicken, turkey, pork, or any other kind of protein. Grandma likes steamed spinach, asparagus, etc
Assemble: Muffin, topping, egg, Hollandaise
SPECIAL STEPS
Photo does not show ham cause Grandma does not like ham, and Grandpa likes FAR too much Hollandaise Sauce to appeal to most people or to photograph well.
- On the bottom, one half toasted Thomas English Muffin.
- On the muffin, one or two rounds of ham. I like to use Black Forest ham and cut a circle using a muffin ring or soup can.
- On the ham, 1/4 cup steamed Collards, Kale, Spinach or other IRC Gila Farm green. Chop them, then squeeze the liquid out, then chop again.
- On the greens, one poached egg
- Over the egg use any of THESE RECIPES
