Make yourself a fancy restaurant brunch! You deserve it!
Make sure you have...
Stovetop, Pot (small), Frying pan, Whisk
Step 1
Bring a small pot of salted water to a boil. Reserve half of the eggs for the Hollandaise sauce. Add the rest to the pot. Cook the eggs for 6 min.
Step 2
Cut the English muffins in half. Butter the inside of each muffin slice.
Step 3
Bring a dry pan over medium heat. Add the English muffin slices, butter-side down. Toast until golden brown, or for 1 min. Set aside.
Step 4
Remove the eggs from the pot. Plunge them into a bowl of icy cold water to stop the cooking. Empty the pot of water, so you can reuse it for the sauce!
Step 5
Once cooled, gently peel the eggs & set aside.
Step 6
Juice the lemon.
Step 7
Separate the yolks from the whites of the reserved eggs. Add the yolks to the small pot. Save the egg whites for another use!
Step 8
Add the lemon juice & a splash of water to the pot. Season with salt & pepper. Whisk to combine. Cut the rest of the butter into small pieces.
Step 9
Bring the pot to very-low heat, whisking continuously. Be sure not to let it simmer! Add the butter, a little at a time. Continue whisking as you do so.
Step 10
The sauce should thicken so that it coats the back of a spoon. When it does, turn off the heat.
Step 11
Arrange the toasted English muffins on a serving plate. Top each muffin slice with a piece of ham. Lay a soft-boiled egg over each open-faced sandwich.
Step 12
Drizzle the Hollandaise sauce over top. Season with salt & pepper. Any extra sauce is great for dipping! Enjoy!
Average estimated amount for one serving
Energy | 894 cal. |
Fat | 63 g |
Carbohydrates | 41 g |
Protein | 42 g |
Fiber | 3 g |
On average, one serving of the recipe "Eggs Benedict" contains 894 Energy, 63 g of Fat, 41 g of Carbohydrates, 42 g of Protein, 3 g of Fiber.
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