How To Make Bacon And Ham Eggs Benedict

No one’s going to oppose that the best breakfast staple in the world is no other than a sunny-side up egg. Honestly, I never thought that soft whites and bright yellow runny yolks would make me drool whenever I see fried eggs. They are just the best. Even researchers proved this as studies have shown that eating eggs at breakfast increases feelings of fullness.

But whenever I feel extra every morning, the sunny-side up egg would just turn into a poached egg on a bread over a bacon or ham, then drizzled with hollandaise sauce. Am I talking about Eggs Benedict? Nope! I’m talking about perfection.

1. Prepare all the ingredients needed.

• Eggs
• Buns
• Ham Slices
• Bacon
• Butter
• Vinegar
• Salt
• Pepper

2. Slice the buns. I used burger buns but traditionally, we use English muffins as base for Eggs Benedict.

3. Toast buns until crispy and set aside.

4. Fry ham slices and bacon. We can have other meat fillings for this but ham and bacon shall be perfect.

5. Place ham and bacon on top of the buns.

6. For the poached eggs, start by boiling water.

7. Season water with salt.

8. For easy poaching, put eggs on a small bowl.

9. Twirl boiling water then, pour the egg.

10. Put out the egg once poached.

11. Organize poached eggs on top of ham and bacon and set this aside.

12. For the Hollandaise sauce, separate the egg yolk from its white.

13. Beat egg yolk while cooking it in a bowl on top of boiling water.

14. Keep stirring while adding drops of vinegar.

15. Melt butter.

16. Add melted butter into the egg yolk.

17. Flavor with salt and pepper.

18. Pour sauce on top of the poached eggs.

19. Your Bacon and Ham Eggs Benedict is now done and ready to be served.