Eggs Benedict
Eggs Benedict, from above
Non vegNew York

Eggs Benedict

Poached eggs, ham, toasted muffin and silky hollandaise. Brunch at its fanciest.

30 minTime
31 gProtein each
mildSpice
A New York brunch1 chapter · 1 min read

Make it your way

Grandma's wayHam, poached eggs, hollandaise on English muffins.
The original
703kcalsame
31 gproteinsame
2 gfibresame
30minutessame

Eggs Benedict.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Burger bun2 English muffins, split (or soft buns)
Cooked ham4 slices
Egg4 for poaching plus 2 yolks
Butter5½ tbsp, melted
Lemon juice2 tsp
Vinegar1 tbsp, for poaching water
Red chilli powder (indian red chili powder)a pinch, as cayenne
Salta pinch
Flat leaf parsleyto garnish

Method

5 steps
  1. 1Whisk yolks with lemon and a splash of water in a bowl over barely simmering water until thick.
  2. 2Drizzle in warm melted butter while whisking. Season with salt and cayenne.
  3. 3Bring a deep pan of water with vinegar to a bare simmer. Crack eggs into a cup and slip in. Poach 3 minutes.
  4. 4Toast muffins and warm ham in a pan.
  5. 5Stack muffin, ham, egg and spoon over hollandaise.
Serve it like this

Serve two stacks per plate, sauce flowing over, dusted with cayenne and parsley. Hash browns or fruit alongside.

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Make it a meal

What goes with Eggs Benedict: a bread or rice, a side, something to drink and something sweet.

On the side Waldorf salad15 min
On the side Egg salad20 min
A little snack Fruit chaat10 min
To drink Cold coffee10 min
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