Breakfast & Brunchchefsavvy5.0
Eggs Benedict
Delicious Eggs Benedict do not require pricey brunch menus! Learn how to make eggs benedict in your own kitchen with this quick an easy recipe. Ready in just 20 minutes, serve your delicious poached eggs on toasted English muffins and top with a creamy Hollandaise sauce.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- pot
📝 Preparation Steps
1
Set up double boiler: Melt butter in a small saucepan. Meanwhile, heat 1 inch of water in a small saucepan and place a heat proof bowl on top.
2
Make hollandaise sauce: Add egg yolks and a pinch of salt to the bowl of the double boiler and whisk until the yolks becomes a lighter pale color and slightly thicken. Remove from heat and drizzle in melted butter while whisking constantly. Add lemon juice.
egg yolks2unsalted butter3 tbspsalt1 pinchlemon juice1 tbsp
3
Heat ham: Add ham to the small saucepan that the butter was melted in, along with mustard and honey and heat over medium heat. Cook until heated through then set aside until ready to assemble.
ham, (or Canadian bacon, regular bacon or smoked salmon)4 sliceshoney1 tbsp
4
Poach eggs: Heat a pot of water to 180°F. Add in vinegar and stir gently so that water forms a slight whirlpool. Carefully crack one egg at a time into water, stirring gently after each egg addition. Remove after ⏱️ 3 minutes.
eggs4vinegar2 tbsp
5
Assemble: Place slices of ham onto english muffins then gently place poached eggs on to. Spoon on hollandaise and serve immediately with fresh chopped parsley or chives for garnish, if desired.
ham, (or Canadian bacon, regular bacon or smoked salmon)4 slicesEnglish Muffins, (toasted and cut in half)2eggs4fresh chopped parsley or chives for garnish, (if desired)
Nutrition Facts
calories
644 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
2 g
sugar Content
9 g
sodium Content
1142 mg
protein Content
31 g
trans Fat Content
1 g
cholesterol Content
603 mg
carbohydrate Content
37 g
saturated Fat Content
19 g
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