Breakfast

& Eggs Benedict with Hollandaise Sauce

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 PREPARATION TIME: 15 mins
COOK TIME: 20 mins

Ingredients

HOLLANDAISE SAUCE

  • 2 egg yolks
  • 2 teaspoons lemon juice
  • 6 tablespoons butter, melted and still warm
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)

EGGS BENEDICT

  • 4 English muffins, halved and toasted until golden
  • 8 slices thickly cut cooked ham
  • 8 poached eggs
  • 8 teaspoons butter, softened

Directions

1. MAKE THE HOLLANDAISE SAUCE: In the blender, pulse the egg yolks with the lemon juice to combine.

2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the back of a spoon), 30 seconds to 1 minute.

3. Add the salt, pepper, and cayenne; pulse to combine. Set aside.

4. MAKE THE EGGS BENEDICT: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.

Nutrition

Hollandaise Sauce

  • 175 calories
  • 19g fat
  • 1g carbs
  • 1g protein
  • 0g sugars

Eggs Benedict

  • 401 calories
  • 21g fat
  • 28g carbs
  • 24g protein
  • 1g sugars

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President

The divine scriptures are God’s beacons to the world. Surely God offered His trust to the heavens and the earth, and the hills, but they shrank from bearing it and were afraid of it. And man undertook it.
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