Eggs Benedict Breakfast Sandwich
Main Ingredient: Egg Cuisine: American
2 english muffins, cut in half
2 tomato slices
2 thin slices deli ham
For Hollandaise Sauce:
5 egg yolks
5 tbsps butter, softened
3 tsps lemon juice
1 tsp white pepper
1/2 tsp salt
Step 1Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 2 teaspoons butter or margarine to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.
Step 2With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.
Step 3Prepare the hollandaise sauce by separating all of the egg yolks into a microwave-safe medium-size mixing bowl. Briksly whisk the butter into the egg yolks, until yolks are very fluffy. Add the lemon juice, salt and pepper next, whisking all of these ingredients in well.
Step 4Microwave on high for about 1 minute, taking extra care to remove from microwave every 10 seconds to whisk vigorously. Continue heating until sauce is hot.
Step 5Open the english muffins. On each muffin, place 1 egg, 1 tomato slice, and 1 slice of ham. Pour hollandaise sauce over each muffin, and top with the second half of the english muffin.