Description
Eggs Benedict is the quintessential dish for cozy weekend brunches, featuring poached eggs, ham, and rich hollandaise sauce served on toasted English muffins.
Ingredients
Scale
- 2 English muffins, split in half
- 4 large eggs
- 4 slices of ham (Canadian bacon is ideal)
- 1 tablespoon white vinegar
- 1 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Muffins: Toast the English muffins until golden brown and place a slice of ham on each half.
- Poach the Eggs: Fill a pot with water, add vinegar, and bring to a simmer. Crack each egg into a small bowl, then gently slide into the simmering water one at a time. Poach for about 3-4 minutes until whites are set but yolks are still runny.
- Make the Hollandaise Sauce: In a separate pan, melt butter over low heat. In a bowl, whisk egg yolks and lemon juice together, then gradually whisk in the melted butter until smooth. Season with salt and pepper.
- Assemble: Place poached eggs on the ham-topped muffins, drizzling generously with hollandaise sauce. Serve immediately.
Notes
Pro tips include using fresh eggs for optimal poaching and ensuring the butter is melted but not boiling when whisking into the egg yolk mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 460mg