Meal Manager
Eggs Benedict

Eggs Benedict

Classic Eggs Benedict with silky hollandaise, tender poached eggs, warm ham, and toasted English muffins—an impressive yet doable brunch favorite!
Serves: 2
Breakfast
Meat
Prep: 15
Cook: 15
30 Minutes or Less
Poached
Stovetop
Cuisine: American
Skill level:
N/A
865 kcalCalories
31 gCarbs
29 gNet Carbs
37 gProteins
66 gFats
2 gFibers
  • Make hollandaise: Gently melt the butter. In a heatproof jug or blender, combine egg yolks with lemon juice, then slowly stream in hot butter until thick and smooth. Season to taste.
    Cayenne Pepper: 1 pinch
    Eggs: 2 eggs
    Lemon: 1 lemon
    Butter: 115 g
    Salt: 1 pinch
  • Toast the English muffins until golden.
    English muffin: 2 English muffins
  • Warm the ham in a skillet over medium heat until lightly browned at the edges.
    Ham: 120 g
  • Poach the eggs: Bring a pot of water to a gentle simmer with a splash of white vinegar and a pinch of salt. Poach eggs to desired doneness, about 3 minutes for runny yolks. Drain well.
    Eggs: 4 eggs
    White Vinegar (Distilled): 30 ml
    Salt: 1 tsp
    Water: 1000 ml
  • Assemble: Top each toasted muffin half with warm ham, a poached egg, and spoonfuls of hollandaise. Finish with chopped chives and a crack of black pepper. Serve immediately.
    Black Pepper: 1 pinch
    Chives: 5 g
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