Ingredients
Main Topping
- 4 English Muffins sliced in half
- 8 slices ham or bacon
- 8 eggs poached
- 2 tsp vinegar for poaching eggs
- salt and pepper to taste
Hollandaise Sauce
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup butter unsalted, melted
- 1 pinch cayenne pepper
- salt to taste
Instructions
Prepare the Hollandaise Sauce:
- Whisk the egg yolks and lemon juice together in a heatproof bowl until the mixture is thick and has doubled in volume.
- Place the bowl over a saucepan containing simmering water (the water should not touch the bottom of the bowl).
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and keep warm.
Poach the Eggs:
- Bring a large pot of water to a simmer and add the vinegar.
- Break an egg into a small bowl and then gently slide it into the water. Repeat with remaining eggs.
- Cook for 3 to 4 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon and set on a warm plate.
Toast the English Muffins and Cook the Ham/Bacon:
- Lightly toast the English muffins in a toaster or oven.
- Cook the ham or bacon in a skillet until warm and slightly crispy.
Assemble the Eggs Benedict:
- Place a slice of ham/bacon on each half of the muffins.
- Top each with a poached egg.
- Spoon hollandaise sauce over the eggs.
- Garnish with a sprinkle of cayenne pepper or chopped parsley, if desired.
- Serve immediately
Nutrition
Calories: 610kcal | Carbohydrates: 52g | Protein: 38g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 953mg | Sodium: 741mg | Potassium: 602mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1466IU | Vitamin C: 3mg | Calcium: 505mg | Iron: 7mg