Imported from TikTok
Eggs Benedict with Crispy Parma Ham
Eggs Benedict made with crisp, pan-fried Parma ham and English muffins toasted in the ham’s rendered flavor. The poached eggs are finished with a creamy, lemon-bright hollandaise.
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Ingredients
- butter (For the hollandaise; melt. The transcript gives no quantity.)
- 3 egg yolks (Separated from the whites; for the hollandaise.)
- tarragon vinegar (Use any white wine vinegar if tarragon vinegar is unavailable; amount not stated.)
- salt (A nice pinch for the hollandaise; additional salt is used to season the poaching water and eggs, amounts unstated.)
- black pepper (Fresh pepper for the hollandaise; amount not stated.)
- lemon juice (Fresh; amount not stated.)
- English muffins (Amount not stated.)
- Parma ham (Sliced; amount not stated.)
- eggs (For poaching; amount not stated.)
- vinegar (A splash in the poaching water; type and amount not stated.)
Steps
- 1
Set a pan of water over heat and bring it to a rolling boil for the hollandaise. Put the butter in a separate pan or suitable vessel to melt.
- 2
Separate three egg yolks from the whites and place the yolks in a glass bowl. Add tarragon vinegar; if unavailable, use white wine vinegar.
- 3
Set the bowl over the boiling water and whisk the yolks continuously. Keep the bowl from direct contact with the flame or heat so the yolks do not scramble. Whisk until creamy and thick, like a sabayon.
- 4
Slowly whisk the melted butter into the yolk mixture, adding it gradually. Mix well after adding a couple of tablespoons, then continue until the sauce is thick and glossy enough to coat the back of a spoon.
- 5
Season the hollandaise with a pinch of salt, fresh pepper, and fresh lemon juice. Mix until vibrant and smooth, then keep it ready for serving.
- 6
Heat a pan until hot. Add the Parma ham and fry until crisp. Remove the ham, leaving its flavor in the pan.
- 7
Put the English muffins into the same pan and toast them in the ham flavor until crisp and nicely toasted.
- 8
Bring a pan of water to a boil for poaching the eggs. Season the water with salt and add a small splash of vinegar.
- 9
While the water heats, lay a slice of Parma ham on the base of each toasted muffin.
- 10
Once the poaching water boils, turn the heat down so it is not boiling rapidly. Swirl the water to make a whirlpool.
- 11
Crack an egg into a small cup, then lower and release it into the swirling water. Repeat for the remaining eggs as appropriate; avoid a rapid boil, which can break the eggs apart.
- 12
Poach until the eggs move up toward the surface, which the source describes as an indication that they are cooked. Remove any wispy excess egg white.
- 13
Lift the poached eggs onto tissue paper to drain excess water, then season them lightly with salt.
- 14
Place the drained eggs on the ham-topped muffins. Spoon hollandaise over the eggs to glaze them, and serve.
Notes
The source gives no ingredient quantities for the butter, vinegar, muffins, Parma ham, poaching eggs, salt, pepper, or lemon juice, and no explicit serving yield. Servings and timings are estimates. The source describes the eggs rising toward the water’s surface as a doneness indication but does not give a poaching time. It also does not state the number of muffins or poached eggs.
Nutrition per serving
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