If you go to brunch and immediately wonder, "WHERE'S THE EGGS BENEDICT?" I have great news for you: it's not that hard to make at home. The most difficult, make-you-scream part of homemade eggs Benedict is perfecting hollandaise, a notoriously delicate sauce that requires streaming in melted butter slowly, drop by drop, and whisking over a double-boiler. But I figured out there's a much easier way to do it using your friend the microwave. It takes less than a minute and comes out just as velvety, smooth, and decadent as classic hollandaise. Cream isn't a traditional ingredient, but it acts as a safety net to make sure your sauce doesn't break. As for the poached eggs? A little lemon juice in the water helps the eggs hold their shape and adds flavor, and my trick of poaching inside 3-inch cookie cutters allows you to make a few at the same time. Okay, so now do you promise you won't be intimidated by eggs benny? Try this so you can have a five-star brunch at home in your pajamas.
4 tablespoons unsalted butter
2 egg yolks
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
2 English muffins, split
4 eggs
½ tablespoon fresh lemon juice
1 tablespoon vegetable oil
4 slices (3 ounces) deli ham of your choice
½ beefsteak or large vine-ripened tomato, sliced into 4 slices
+ kosher salt and freshly ground black pepper, to taste
+ cilantro leaves, for garnish
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