Classic Eggs Benedict with Hollandaise Sauce

Prep time: 5min
Total time: 20min
Serves 4
4 slices
Black Forest ham
0
1 tsp
white vinegar
5 mL
4
large size eggs
0
2
plain English muffins
0
4 tbsp
Hollandaise sauce
60 mL
4
parsley sprigs or paprika, for garnish
0
1 benedict + 1 tbsp hollandaise sauce
calories
280
fat
19 g
saturated fat
10 g
carbs
14 g
protein
14 g
cholestrol
290 mg
fibre
1 g
sodium
570 mg
potassium
160 mg

Directions

  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place ham on top. Bake 5 min.

  2. Meanwhile, bring a wide shallow saucepan two-thirds full of water to a boil. Add vinegar and reduce the heat until the water is just simmering. Break one egg into a small bowl. Stir water so that it is swirling and quickly pour in egg. Poach egg in simmering water for 4 min. Lift out using a slotted spoon and place on a paper towel-lined plate. Press lightly with a fingertip. The white should be firm and yolk soft. Repeat process with each remaining egg.

  3. Toast English muffin halves. Top each half with slice of warmed ham, poached egg and 1 tbsp (15 mL) hollandaise sauce (see recipe below). If desired, transfer to a baking sheet and warm under the broiler until golden brown. Garnish with sprig of parsley or sprinkling of paprika.

Tip

Eggs Benedict is traditionally made with Black Forest ham, but smoked salmon and peameal bacon are two favourite alternatives. You can also lighten things up with sliced turkey, or try tomato and avocado for a Californian twist. Pan-fried mushrooms and bacon add ultra decadence. For a nutrient boost, use sautéed spinach.