Naked Eggs Benedict

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease 2 (5 ounce) ramekins (or 2 wells of a standard muffin tin) with melted butter. (Prep time: 5 minutes)

Recipe View Line each ramekin with two slices of ham, ensuring the edges are even around the top. (Prep time: 2 minutes)

Recipe View Crack 1 egg into a small bowl; gently transfer to a ham-lined ramekin; repeat with the second egg. Season each egg with salt and cayenne, to taste. (Prep time: 3 minutes)

Recipe View Bake in the preheated oven until the whites are just barely set, and the yolks are still soft and a little runny, 20 to 25 minutes. The eggs will continue to cook and set more firmly once removed from the oven if left in the hot ramekins. (Cook time: 20-25 minutes)

Recipe View When eggs have 10 minutes cook time remaining, make lemon butter sauce. Add lemon juice, water, and salt to a small pan. Bring to a simmer over medium heat, and simmer until liquid has reduced by about half, 1 to 2 minutes. (Prep time: 2 minutes, Cook time: 1-2 minutes)

Recipe View Reduce heat to lowest setting and add butter slices. Start swirling and shaking the pan until butter is almost fully emulsified, then turn off the heat. Continue swirling pan until butter is entirely melted. Taste; add cayenne or hot sauce if using. Keep pan in a warm spot until needed. Sauce will thicken slightly as it cools. (Cook time: 3-5 minutes)

Recipe View Toast and butter English muffins, transfer baked ham and eggs onto muffin halves, and spoon warm sauce over. Sprinkle with chives and serve immediately. (Assembly time: 5 minutes)