& Eggs Benedict with Hollandaise Sauce

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COOK TIME: 20 mins



  • 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)


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


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.


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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