Description
Treat Mom to a delightful Eggs Benedict featuring poached eggs on toasted English muffins, drizzled with creamy hollandaise sauce—pure brunch bliss in every bite!
Ingredients
Scale
- 2 English muffins, split and toasted
- 4 large eggs
- ½ cup unsalted butter, melted
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh herbs (optional), for garnish
Instructions
- Poach the eggs: Bring a medium pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but yolks remain runny.
- Toast the English muffins: While the eggs poach, toast the split muffins until golden brown.
- Make the hollandaise sauce: In a heatproof bowl over simmering water, whisk together egg yolks, lemon juice, and salt until thickened (about 3-5 minutes). Gradually drizzle in melted butter while whisking continuously until smooth.
- Assemble: Place each toasted muffin half on a plate, top with a poached egg, and drizzle generously with hollandaise sauce. Garnish with fresh herbs if desired. Serve immediately and enjoy!
Notes
- For a twist, substitute avocado or sautéed spinach instead of traditional toppings for added flavor and nutrition.
- Use fresh ingredients for best results; it enhances the overall taste of your dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 muffin half with poached egg and hollandaise (145g)
- Calories: 350
- Sugar: 1g
- Sodium: 430mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 260mg