Easy Eggs Benedict

Easy Eggs Benedict is a perfect brunch recipe. I use asparagus for the greenery as the soft buttery texture combines with muffin and eggs superbly. Poaching eggs for 3 – 4 minutes means the white is set but the yolk is lovely and runny.

Easy Eggs Benedict

One of my favourite brunch recipe.

4.88 from 89 votes

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Eggs, Ham, Muffins, Poach, Sauce, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 314kcal

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Ingredients

 

MetricImperial

• 8 sprigs asparagus
• 100 g smoked ham
• 4 large eggs free range
• 4 fresh muffins
• 30 g unsalted butter
• olive oil
• 1 large lemon juice only

For the Sauce

• 100 g unsalted butter
• 2 large egg yolks free-range
• 1 tsp Dijon mustard
• white wine vinegar

Instructions

• Preheat the oven to 180°C/350°F/gas 4.
• Trim the asparagus base removing the hard part. Add butter and oil to a frying pan and melt over a medium heat. Pan fry for about 10 minutes rotating frequently. Cook until lovely and tender.
  8 sprigs asparagus, olive oil, 30 g unsalted butter
• While they are frying its time to make the hollandaise, melt the butter in a small pan. Put the egg yolks into a heatproof bowl over a pan of gently simmering water and whisk with a tablespoon of lemon juice and the mustard.
  1 large lemon, 100 g unsalted butter, 2 large egg yolks, 1 tsp Dijon mustard
• Very slowly pour the melted butter into the egg mixture, while whisking constantly making sure it is well combined. Add a splash of water to loosen if it gets too thick.
• Whisk in a splash of vinegar and season with salt and pepper to how you like it.
  white wine vinegar
• Turn the heat off and keep warm over the pan of water, stirring occasionally, and loosening with an extra splash of water if required.
• Place the muffin on a baking tray and put in the oven to heat up.
  4 fresh muffins
• Bring a pot of water to a gentle simmer. When simmering add a good pinch of salt.
• Break the eggs into individual cups (its easier to add them to the water if ready)
  4 large eggs
• Give the water a good stir creating a funnel in the centre of the pan. Whilst it is still spinning, gently pour the eggs into the water and cook for 3 – 4 minutes until the white is set.
• Remove the eggs using a slotted spoon and place on paper towel to drain.
• Halve the warm muffins, then add the delicate smoked ham.

  Add the asparagus to each of the muffins and gently place a poached egg on top of the asparagus. Add a full tablespoon of hollandaise over each pile and serve immediately.
  100 g smoked ham
• Enjoy.

Nutrition

Calories: 314kcal | Carbohydrates: 4g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 344mg | Sodium: 401mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1039IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg