Mountain Goat Lodge
Eggs Benedict: Breakfast-Brunch
Prep time:15 minutes
12 eggs from cage free, organic hens
4 English muffins (split)
1 tablespoon Lemon juice (freshly squeezed)
2 tablespoons water
1/2 cup butter
8 Ham, sliced
1 tablespoon white vinegar
In small microwave safe bowl, whisk 1 egg and 3 yolks (save whites for use in other recipes, like egg-beaters). Add lemon juice and water and continue to whisk.
Melt butter in microwave (1 min at high temp is normal). Add to eggs slowly, whisking all the time.
Meanwhile, toast the english muffins - not too dark. To poach eggs, bring about 2 inches of water to a boil in a non stick fry pan (med sized) with the vinegar and some salt. Crack the eggs in one at a time, try to keep them separate from each other. Lower the heat and put on a lid.
Microwave the ham just to warm for 1 minute. Place one slice of ham on each piece of toast and keep warm in the oven while the eggs complete cooking. (You don't want them to get too done, most people like them poached medium-hard.)
Put the hollandaise sauce in the microwave and microwave for 15 seconds, take out and whisk till fluffy. Repeat this for 3-5 times until it is fluffy and smoothly cooked, like light yellow pudding. If too thick, thin with milk or butter. To serve, place eggs on top of ham/on top of muffin, and cover with hollandaise sauce. Serve immediately.