Ingredients

The following ingredients have 2 Servings
  • 8 thick asparagus stalks, (tough ends removed and split lengthwise (or 16 thin asparagus stalks))
  • 4 slices prosciutto, (pancetta, or ham)
  • 2 English muffins, (split)
  • 4 large eggs
  • 1 tbsp kosher salt
  • 1 tbsp white vinegar
  • 2 large egg yolks
  • 1 tbsp warm water
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt (or fine sea salt)
  • 1/2 cup unsalted butter ((1 stick))
  • Minced chives ((optional))
  • Freshly ground black pepper

Instruction

  • Here’s my foolproof secret to successful eggs benedict: Prepare all the components and poach the eggs before you make the sauce.The sauce should be the last thing you make because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it means you risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see notes at the end of the recipe.