Description
Master the perfect Eggs Benedict, a delightful brunch dish combining poached eggs, English muffins, and creamy hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, halved and toasted
- 4 slices smoked turkey or chicken
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup melted butter
- Pinch of salt
- Dash of paprika or cayenne (optional)
- 1 tsp vinegar
- Fresh parsley or chives for garnish
Instructions
- Prepare the Ingredients: Gather all your ingredients for a smooth cooking experience.
- Simmer the Water: Bring a pot of water to a gentle simmer and add the vinegar.
- Poach the Eggs: Crack eggs into the simmering water and cook for about 3 minutes, until the whites are set but yolks remain runny.
- Toast the Muffins: While eggs poach, toast the English muffins until golden brown.
- Warm the Protein: In a separate pan, slightly warm the smoked turkey or chicken.
- Make the Hollandaise Sauce: In a bowl, whisk together egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking until smooth and creamy. Season with a pinch of salt and paprika/cayenne if using.
- Assemble: On each toasted muffin half, layer the protein, followed by a poached egg, and generously drizzle with hollandaise sauce.
- Garnish & Serve: Top with chopped parsley or chives and serve immediately for maximum enjoyment!
Notes
Avoid swirling the water too aggressively when poaching eggs to keep them intact. Use a thermometer to check the butter’s temperature while making hollandaise to prevent it from becoming too hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 380mg