Tropical Ham and Pineapple Eggs Benedict

Ingredients

Chives

2 tablespoons, chopped

Eggs

4 large

Fresh pineapple rings

4 rings

Ham, thinly sliced

4 slices

English muffins

2, split in half

Unsalted butter

1/2 cup (for hollandaise sauce)

Egg yolks

3 large (for hollandaise sauce)

Fresh lemon juice

1 tablespoon (for hollandaise sauce)

Salt

to taste (for hollandaise sauce)

Black pepper

to taste (for hollandaise sauce)

Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
2. Place the bowl over a pot of simmering water (double boiler) and gradually whisk in the melted butter until the sauce is smooth and creamy. Season with salt and black pepper to taste. Keep warm.
3. Toast the English muffins until golden brown and set aside.
4. In a skillet over medium heat, warm the ham slices until heated through, about 2-3 minutes per side. Remove and set aside.
5. In the same skillet, add the pineapple rings and cook until they are caramelized and golden, about 2-3 minutes per side. Remove and set aside.
6. To poach the eggs, bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes or until the whites are set but the yolks remain runny.
7. To assemble, place a slice of ham on each toasted English muffin half, followed by a caramelized pineapple ring.
8. Top each with a perfectly poached egg and generously drizzle with the warm hollandaise sauce.
9. Garnish with chopped chives and serve immediately for a deliciously tropical breakfast!