To go with every great homemade English muffin, it’s always good to make a classic eggs Benedict. In this post I’m not going to explain the details for making the hollandaise sauce, but you can find it in this earlier post.
makes 1 serving
4 slices of Serrano ham
4 cherry tomatoes
2 tablespoons shaved, Paremsan-Reggiano cheese
kosher salt to taste
ground black pepper to taste
To start you need to prepare the various layers of the eggs Benedict.
First, slice the cherry tomatoes in half and then place them skin side up in a hot frying pan. Let them sit for about 3 minutes or until they’re slightly blackened.
Once the tomatoes have been cooked, place the ham in the same frying pan with a little olive oil for about 6 minutes or until it is somewhat crispy.
When that part is done you can start to assemble your creation. Start with half of an English muffin, then add the ham.
Then add the blackened tomatoes to the top
After the base of your eggs Benedict has been set up, it’s time for star of the dish – the poached egg. When you poach an egg, it is definitely easiest to use an egg poacher. These guys create beautiful, less messier poached eggs and are really useful if you like eggs Benedict or really anything with poached eggs! If you’re looking for the best and most affordable egg poaching mechanisms, you can find a great list here on Comparaboo.
In my kitchen, until I get a chance to buy an egg poacher, I do it the old-school way. Boiling vinegar and water together in a deep pot creates a liquid that will poach the egg without the yolk turning green. The idea is also that the whites stay together. However, the water temperature must be perfect. The water needs to have been boiling, but with the heat reduced enough that there are no bubbles running rampant through it that would make a mess of the whites, which will take longer to cook. When the water and vinegar mixture reaches this state, you can crack an egg and drop it in, immediately using a spoon to keep the whites close to the yolk. It might be messy, and the first time around you might lose an egg or two (which is why I recommend an egg poacher). If you get the whites together, just slightly cooked, you can then cover the pot and let the egg poach for a few minutes, or until it is your desired consistency. Next, lift it out with a draining spoon and place it on your stacked Benedict construction!
To top it off, pour your hollandaise sauce on, dress it with cilantro, and sprinkle it with kosher salt and pepper!