Description
Sunday Morning Eggs Benedict is the ultimate brunch delight, featuring perfectly poached eggs, rich hollandaise sauce, and savory ham atop toasted English muffins. This dish transforms any lazy Sunday into a gourmet experience that brings family and friends together around the table, creating lasting memories with every bite.
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large farm-fresh eggs
- 1/2 cup unsalted butter, melted
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 4 slices of ham or bacon (your choice)
- Paprika (optional, for garnish)
Instructions
- Prepare the hollandaise sauce: In a heatproof bowl over simmering water, whisk egg yolks with lemon juice until thickened (about 5 minutes). Gradually whisk in melted butter until smooth.
- Poach the eggs: Bring water to a gentle simmer in a pot. Create a whirlpool with a spoon and crack each egg into the center. Poach for 3-4 minutes until whites are set but yolks remain runny.
- Assemble your dish: Place toasted muffin halves on plates. Layer each with ham or bacon, top with poached eggs, and drizzle generously with hollandaise sauce.
- Add finishing touches: Sprinkle with paprika for added flavor and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Poaching and assembling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (2 muffin halves with toppings)
- Calories: 535
- Sugar: 0g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg