Eggs Benedict
Enjoy a classic breakfast favorite with this easy Eggs Benedict recipe. Perfectly poached eggs, creamy hollandaise sauce, and crispy muffins—ideal for beginner cooks!
Ingredients
- 2 English muffins, split in half
- 4 large eggs
- 2 cups spinach or mushrooms for a variation
- 1 tablespoon white vinegar for poaching eggs
- 1 tablespoon unsalted butter
- 1/2 cup egg yolks about 3 yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare hollandaise sauce by whisking egg yolks and lemon juice in a bowl. Place over simmering water and slowly add melted butter while whisking. Season with salt, pepper, and Dijon mustard.
- Poach eggs in simmering water with vinegar for 3-4 minutes.
- Toast English muffin halves until golden.
- Sauté spinach or mushrooms in butter until soft.
- Assemble: place muffins on plates, top with spinach, poached eggs, and drizzle with hollandaise sauce. Serve immediately.
Notes
Tip: Keep the hollandaise warm in a heatproof bowl over simmering water.
Variation: Swap spinach for sautéed mushrooms for a rich, earthy flavor.
This recipe for Eggs Benedict is a great option for brunch or a special breakfast treat!
Nutrition:
- Calories: 450
- Protein: 16g
- Fat: 30g
- Carbs: 35g
- Fiber: 4g