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    Home » Recipes » At Home with Rebecka

    Easy Eggs Benedict

    January 4, 2022 by athomewithrebecka Leave a Comment

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    Eggs Benedict

    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?

    Eggs Benedict
    Eggs Benedict Recipe

    Easy Eggs Benedict

    athomewithrebecka
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Breakfast
    Cuisine French
    Servings 2 people

    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
    Keyword Breakfast, Easy Hollandaise Sauce, Eggs
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    FYI50+ MAGAZINE

    This post is featured in the incredibly informative publication, fyi50+ Magazine a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or to order the hard copy version, visit this LINK.

    This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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