How To Make Eggs Benedict
A classic breakfast dish with poached eggs and hollandaise sauce served on an English muffin with ham.
Serves:
Ingredients
- 4 English muffins, split and toasted
- 8 slices of ham
- 8 large eggs
- 1 tbsp white vinegar
- Salt and black pepper to taste
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
Instructions
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Toast English muffins and top each half with a slice of ham.
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In a pot of simmering water, add white vinegar and gently crack eggs into the water. Cook for 3-4 minutes until the whites are set and the yolks are still runny.
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Remove eggs with a slotted spoon and place on top of the ham on each muffin.
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In a separate bowl, whisk together egg yolks, lemon juice, and cayenne pepper. Slowly drizzle in melted butter while whisking constantly until sauce thickens.
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Spoon hollandaise sauce over each egg and muffin. Season with salt and black pepper.
Nutrition
- Calories : 519kcal
- Total Fat : 37g
- Saturated Fat : 19g
- Cholesterol : 573mg
- Sodium : 1148mg
- Total Carbohydrates : 22g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 24g
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