Eggs Benedict Sort of for 2
Delight in the effortless elegance of "Eggs Benedict Sort of for 2," a simplified yet satisfying take on the classic brunch favorite, perfect for a cozy breakfast at home. This recipe combines perfectly poached eggs, toasted English muffins, and warm slices of ham, all topped with a velvety homemade Hollandaise sauce that comes together effortlessly in a blender. With a hint of cayenne pepper for a subtle kick and the option to garnish with fresh parsley, this dish strikes the perfect balance of indulgence and simplicity. Ready in just 35 minutes, this recipe is ideal for those looking to elevate their morning routine with minimal effort. Perfect for weekend brunch or a special treat for two, this creamy, savory delight is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 tablespoon White vinegar
- 2 pieces English muffins
- 4 slices Sliced ham
- 1 stick Unsalted butter
- 2 pieces Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Chopped fresh parsley (optional)
Instructions
Fill a medium-sized saucepan with water and bring to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to help the eggs coagulate while poaching.
Crack each egg into a small bowl or ramekin for easy transfer. Swirl the water with a spoon, then gently slide one egg at a time into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel. Repeat for all 4 eggs.
While the eggs are poaching, split the English muffins and toast them until golden. Set aside.
In a nonstick skillet over medium heat, warm the ham slices for 1-2 minutes per side. Set aside on a plate, keeping them warm.
To prepare the Hollandaise sauce: Melt the stick of butter in a microwave-safe bowl or on the stovetop until fully melted and hot. In a blender or food processor, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for 10 seconds to combine.
With the blender running on low, slowly drizzle the hot melted butter into the egg mixture until a creamy sauce forms. Taste and adjust seasoning if needed. Transfer the sauce to a heatproof dish and set it over warm water to keep it warm, stirring occasionally.
To assemble: Place each toasted English muffin half on a plate. Top each half with a warm slice of ham, then carefully place a poached egg on top. Generously spoon the Hollandaise sauce over the eggs. Garnish with chopped fresh parsley if desired.
Serve immediately and enjoy your simplified Eggs Benedict!
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1421 mg | 474% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
