Eggs Delmonico for 2
Elevate your next brunch with the luxurious Eggs Delmonico for Two, a decadent twist on classic eggs Benedict. This recipe layers golden-toasted English muffins, savory slices of ham, and perfectly poached eggs, all crowned with a velvety homemade Mornay sauce featuring nutmeg-kissed Gruyère. Finished with a sprinkle of Parmesan and a quick broil for a golden crust, it’s a combination of creamy, cheesy, and smoky flavors that’s irresistibly indulgent. Perfect for a romantic breakfast or an elegant weekend treat, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, it’s an ideal choice for those looking to impress with a gourmet, from-scratch brunch recipe.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 2 tablespoons Unsalted butter
- 4 slices Sliced ham
- 4 large Eggs
- 1 teaspoon White vinegar
- 2 tablespoons Butter (for Mornay sauce)
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 cup Gruyère cheese
- 1 pinch Nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parmesan cheese
- 1 teaspoon Fresh parsley
Instructions
Lightly toast the English muffins and spread 2 tablespoons of unsalted butter evenly across the halves. Set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add 1 teaspoon of white vinegar and swirl the water with a spoon to create a vortex.
Crack each egg into a small bowl, then gently slide them one at a time into the swirling water. Poach for 3-4 minutes or until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and set them on a plate lined with paper towels to drain.
In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute to make a roux.
Slowly whisk in 1 cup of milk, cooking and stirring constantly until the mixture thickens, about 3-5 minutes.
Reduce heat to low and stir in 1 cup of grated Gruyère cheese. Add a pinch of nutmeg, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat and set aside.
Preheat your broiler to high.
Place the toasted English muffin halves on an oven-safe dish or baking sheet. Top each half with a slice of ham, followed by a poached egg.
Spoon the Mornay sauce generously over the eggs to cover them completely.
Sprinkle 2 tablespoons of Parmesan cheese evenly over the sauce.
Place the dish under the broiler for 2-3 minutes or until the topping is lightly browned and bubbly. Keep a close eye to prevent burning.
Remove from the broiler and sprinkle with 1 teaspoon of freshly chopped parsley for garnish.
Serve immediately and enjoy this decadent brunch dish!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 4733 mg | 206% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 29.2 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1899 mg | 146% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 815 mg | 17% | |
*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.
