Description
A simple yet elegant brunch favorite, this Easy Classic Eggs Benedict features toasted English muffins, savory beef or turkey, perfectly poached eggs, and a silky homemade hollandaise sauce.
Ingredients
3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted and hot
Salt, to taste
Pinch of cayenne pepper (optional)
4 English muffins, halved and toasted
8 thin slices of cooked beef or turkey
8 large eggs
1 tablespoon white vinegar (for poaching eggs)
Chopped chives or parsley, for garnish (optional)
Instructions
- Whisk the egg yolks and lemon juice together in a heatproof bowl over a double boiler until the mixture thickens and doubles in volume.
- Slowly pour in the hot melted butter while whisking constantly until the hollandaise sauce becomes thick and creamy. Season with salt and cayenne pepper if using. Keep warm.
- In a skillet over medium heat, sear the beef or turkey slices until warmed through and slightly golden.
- In a saucepan, bring a few inches of water to a gentle simmer and add the vinegar. Carefully crack each egg into the water and poach for 3–4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon.
- Place two toasted muffin halves on each plate. Top each half with a slice of meat, a poached egg, and a spoonful of hollandaise sauce. Garnish with chopped chives or parsley if desired.
Notes
Use Canadian bacon or smoked salmon instead of beef or turkey for variation.
For a vegetarian version, replace meat with sautéed spinach or avocado slices.
Mix in a little Dijon mustard into the hollandaise for extra depth.
Add a dash of hot sauce for a spicy twist.
Store components separately and reheat gently before assembling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 muffin halves)
- Calories: 368
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 315mg
