Eggs Benedict from Tea Tree Crêperie

Ready in 30 minutes Prep: 25 minutes Cook: 5 minutes

INGREDIENTS

4 egg yolks

3 1/2 toss lemon juice

1 pinch white pepper

1 pinch cayenne pepper

1 cup butter, cold and cut into 1” cubes

1/4 tsp salt

8 eggs

1 tsp distilled white vinegar

1 pack Hamilton’s Smokehouse Black Forest ham (room temperature)

4 English muffins, split

DIRECTIONS

Make Hollandaise: 1. Fill the bottom of a double boiler half with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk egg yolks until thickened.

2. Add the butter, 1 cube at a time to egg yolks while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter (save for 1 cube) is incorporated. Whisk in salt, white pepper, cayenne and lemon juice then remove from heat. Add the last cube of butter and whisk until melted. Place a lid on pan to keep sauce warm. NB: If the sauce becomes watery at any point, it has “broken” and you need to start over! To poach eggs: 3. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Break each egg into a measuring cup. Swirl the water with a spoon to create a whirlpool. Carefully break eggs into simmering water (the whirlpool effect will force

the eggs into shape) and allow to cook for 2 1/2 to 3 minutes.

4. In the meantime, toast the English muffins, butter and lay 1 slice of Hamilton’s Smokehouse Black Forrest ham on each.

5. After 3 minutes, the egg yolks should still be soft in centre. Remove eggs from water with a slotted spoon and set on top of each ham-laden muffin.

6. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with parsley and serve immediately.