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Eggs Benedict with Hollandaise Sauce

Revel in the classic elegance of this brunch favorite. Perfectly poached eggs, tender ham, and a velvety hollandaise sauce come together on a toasted English muffin to create a dish that's both sophisticated and delectable.
Cooked Dish on Ceramic Plates
Servings: 2
Author: Brie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes


  • 2 Eggs
  • 2 English muffins
  • 100 g Ham
  • 2 tbsp Butter
  • 1 tsp Lemon juice
  • Salt & Pepper to taste


  • Start by poaching the eggs in simmering water with a splash of vinegar until the whites are set but the yolks remain runny.While the eggs are poaching, split and toast the English muffins until they're golden brown.
  • For the hollandaise sauce, whisk egg yolks, lemon juice, and a splash of water in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens.
  • Gradually add melted butter, whisking continuously until the sauce is smooth and creamy. Season with salt and pepper.
  • Place slices of ham on each half of the toasted muffins. Top with a poached egg and generously drizzle with hollandaise sauce.
  • Garnish with a sprinkle of paprika or fresh herbs and serve immediately.


Calories: 316kcalCarbohydrates: 39gProtein: 16gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 31mgSodium: 966mgPotassium: 227mgFiber: 2gSugar: 7gVitamin A: 3IUVitamin C: 1mgCalcium: 67mgIron: 1mg


Course Breakfast
Cuisine American

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