Eggs Benedict with Easy Hollandaise Sauce
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We usually order eggs Benedict when we go out to breakfast or brunch. Because, truthfully, between the hollandaise and poached eggs, we've been a little intimidated to try making it ourselves. Until now. We have the trick to poaching eggs and the trick to making rich, creamy homemade hollandaise sauce. Your breakfast awaits.
Ingredients
Hollandaise Sauce
2 egg yolks
2 teaspoons lemon juice
6 tablespoons butter, melted and still warm
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
Eggs Benedict
4 English muffins, halved and toasted until golden
8 slices thickly cut cooked ham
8 poached eggs (see instructions here)
8 teaspoons butter, softened
Directions
1. Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine.
2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.
3. Add the salt, pepper and cayenne; pulse to combine. Set aside.
4. Make the Eggs Benedict: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.
Hollandaise Sauce
175 calories
19g fat
1g carbs
1g protein
0g sugars
Eggs Benedict
401 calories
21g fat
28g carbs
24g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.