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Easy Eggs Benedict
Poached eggs and ham over toasted muffins, draped in hollandaise — a splash of vinegar in the poaching water and a gentle whirlpool are the two tricks that keep the egg whites tidy instead of wispy.
Ingredients
Instructions
Toast the split muffins until golden, then top each half with a slice of ham while still warm so the ham gently heats through.
Bring a pan of water to a bare simmer with a splash of vinegar, swirl to create a gentle whirlpool, and slide in each egg.
Poach for about 3 minutes until the white is set but the yolk stays runny.
Lift each egg out with a slotted spoon, drain briefly, then place on top of the ham. Spoon over warm hollandaise immediately and serve.
