Eggs Benedict
Basic Information
- Servings: 2
- Serving Size: 1 English muffin half with toppings
- Difficulty: 3
- Budget: 3
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Meal Type: Breakfast
Diet Types
- Omnivore
- High-Protein
- Halal
Equipment
- Medium saucepan
- Medium skillet
- Small bowl
- Whisk
- Slotted spoon
- Measuring cups and spoons
Ingredients
- 1 whole grain English muffin, halved (gluten-free for Gluten-Free tag)
- 2 large eggs
- 2 slices ham (halal if needed)
- 1 tablespoon white vinegar
- For Hollandaise Sauce:
- 2 large egg yolks
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Directions
- Fill a medium saucepan with water, add vinegar, and bring to a gentle simmer over medium heat.
- In a medium skillet over medium heat, cook ham slices until lightly browned, about 2-3 minutes per side, then remove to a plate.
- Crack each egg into a small cup, then gently slide into the simmering water; poach for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon.
- For Hollandaise Sauce: In a small bowl over a double boiler (or heatproof bowl over simmering water), whisk egg yolks and lemon juice until thickened, about 2-3 minutes. Slowly whisk in melted butter until smooth, season with salt, and remove from heat.
- Toast English muffin halves until golden brown, about 2 minutes in a toaster.
- Assemble each muffin half with 1 slice ham, 1 poached egg, and a drizzle of hollandaise sauce; serve warm.
Storage
Best served fresh. Refrigerate components separately for up to 2 days; reheat gently.
Nutrition
- Calories: 380
- Protein: 18g
- Fat: 28g
- Carbs: 16g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A