Quick California Style Ham and Eggs Benedict
Elevate your brunch game with this Quick California Style Ham and Eggs Benedict, a vibrant twist on the classic recipe that's ready in just 30 minutes. Perfectly poached eggs rest atop toasted English muffins layered with savory seared ham and creamy avocado slices, all smothered in a buttery homemade hollandaise sauce with a zesty hint of lemon. Garnished with fresh chives and a dash of cayenne for a subtle kick, this dish brings together rich flavors and fresh California-inspired ingredients. Ideal for a cozy breakfast or an indulgent weekend brunch, this recipe is a surefire way to impress your guests while keeping it quick and simple.
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Recipe Information
Ingredients
- 2 pieces English muffins
- 4 slices Sliced deli ham
- 4 large Eggs
- 1 medium Avocado
- 3 tablespoons Unsalted butter
- 2 large Egg yolks
- 2 tablespoons Lemon juice
- 1 tablespoon Water
- 0.25 teaspoons Salt
- 1 pinch Cayenne pepper
- 1 tablespoon White vinegar
- 1 tablespoon Chives
Instructions
Slice the English muffins in half and toast them until golden. Set aside.
In a small saucepan, melt the butter over low heat. Once melted, set it aside to cool slightly.
To prepare the hollandaise sauce: In a heatproof bowl, whisk together the egg yolks, lemon juice, and water until combined. Place the bowl over a pot of simmering water (not boiling) to create a double boiler. Whisk continuously until the mixture thickens slightly.
Slowly drizzle the melted butter into the egg yolk mixture while continuing to whisk until the sauce becomes smooth and thick. Season with salt and a pinch of cayenne pepper. Keep the sauce warm by covering it and setting it aside near the heat.
Heat a skillet over medium heat and lightly sear the ham slices for 1-2 minutes per side. Remove from heat and set aside.
Halve the avocado and remove the pit. Scoop out the flesh and slice it thinly.
To poach the eggs: Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl, then slowly slide the egg into the simmering water. Repeat with the remaining eggs. Cook for 3 minutes for soft yolks or longer for firmer yolks. Use a slotted spoon to remove the eggs and drain on a paper towel.
To assemble: Layer each toasted English muffin half with a slice of ham, a few avocado slices, and a poached egg. Spoon warm hollandaise sauce generously over the top.
Garnish with chopped chives and an extra dash of cayenne pepper, if desired. Serve immediately.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 787 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.
