Elevate your Plate

Backstory:

Since it was National Eggs Benedict day late last week, I decided to roll it over to this week and make it! Being a staple brunch classic, I knew that I wanted to make everything from scratch to do the dish justice. Here’s how it turned out!

Recipes:

Eggs benedict: https://simplyhomecooked.com/eggs-benedict-with-homemade-hollandaise-sauce/

English Muffins: https://www.biggerbolderbaking.com/homemade-english-muffins/

Tips and Tricks:

• Time management is crucial near the end as you’re juggling lots of elements
• I usually poach eggs for 3 m 20s and they always turn out well
• I used thick cut ham here instead of bacon as I had it readily available
• When making the hollandaise sauce, make sure to constantly whisk it, to ensure the sauce doesn’t split

Recommendation and rating:

Overall, what’s not to like! A soft, toasted English Muffin glazed with butter, topped with juicy thick cut ham, a runny poached egg and a tangy hollandaise sauce. The muffin is perfect as you can use it as a vessel to mop up the buttery hollandaise. Each element compliments each other and you can see why it’s a go to brunch dish! When making, the trickiest part was trying to time everything to be ready simultaneously but just have your timings noted down. The muffins took a bit of prep the night before but apart from that, a relatively quick and easy dish to make. And so it gets a solid 4 stars!