Name: Easy Eggs Benedict
Prep time: 5 min
Cook time: 10 min
Ingredients: 3 egg yolks; 1/4 teaspoon dijon mustard; 1 Tablespoon lemon juice; 1/2 cup melted butter, plus 2 tablespoons; 1/2 teaspoon hot sauce; 2 English muffins, (toasted ); 1 teaspoon butter (for English muffin); 2 Thick cut ham slices; 2 Thick cut tomato slices (large beefsteak tomatoes or heirloom work best); 2 large eggs; 1 teaspoon distilled vinegar

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Restaurant Quality Breakfast for Two

There's nothing more indulgent than ordering Eggs Benedict for breakfast or brunch during the holidays, a birthday or any special occasion.

The flavor of luscious hollandaise sauce spooned over decadent poached eggs, savory thick-cut ham, and tomato slices all served on a toasted English muffin; along with a French press coffee and fresh fruit combine to make a quintessential Valentine's Day celebration meal for two.

Lucious Hollandaise Made from Scratch

Making this delightful dish at home with restaurant quality Eggs Benedict for two is a cinch using an electric blender; and the entire meal is on the table in less than 30 minutes. Did I mention this recipe is a showstopper?

Easy Eggs Benedict

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Course: Breakfast

Cuisine: French

Keyword: Breakfast, Easy Hollandaise Sauce, Eggs

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: people

Author: athomewithrebecka

Equipment

Small electric blender

Ingredients

Electric Blender Hollandaise Sauce

3 egg yolks
¼ teaspoon dijon mustard
1 Tablespoon lemon juice
½ cup melted butter, plus 2 tablespoons
½ teaspoon hot sauce

Poached Eggs- Muffins -Etc.

2 English muffins, toasted
1 teaspoon butter for English muffin
2 Thick cut ham slices
2 Thick cut tomato slices large beefsteak tomatoes or heirloom work best
2 large eggs
1 teaspoon distilled vinegar

Instructions

Electric Blender Hollandaise

Melt butter in a microwave safe bowl for 1 minute
Combine egg yolks, mustard, lemon juice, hot sauce in a small blender container. Cover and blend for 5 seconds.
Set the blender to high speed and pour the melted butter in a thin stream into the eggs until the mixture thickens. Taste for seasoning. Add a pinch of salt to taste.
In a large sauce pot, boil 2 cups water, turn off the heat and place the covered blender container with the hollandaise in the warm water until ready to serve. Stir right before serving
In a medium sauce an bring 2 cups water to a boil. Add 1 teaspoon vinegar to the water. Swirl the water with the end of a spoon to created a vortex. Gently drop 2 eggs into the water and cook for 3-4 minutes, swirling the water over the eggs to cook evenly.
Adding vinegar to poaching water makes the whites firm even faster to prevent them from dispersing in the water.
Remove poached eggs from water and drain on a paper towel
Toast the english muffins and spread with butter
Cook the ham slices for 3 minutes on each side. Remove from pan. Heat the tomato slices in the same pan for 3 minutes each side

Build the Benedict

Start by placing a toasted english muffin on a plate. Add the ham first, tomato slice, then the poached eggs. Spoon hollandaise sauce over the tops and ENJOY!

Notes

Serve with French Press Coffee

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