American Eggs Ham Muffins Mustard Poach

Easy Eggs Benedict

Easy Eggs Benedict - TheRecipe.Website
Written by Guest User

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 - TheRecipe.Website

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, Sauce, Vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 314kcal


For the Sauce


  • Preheat the oven to 180°C/350°F/gas 4.
  • Trim the asparagus base removing the hard part. Add butter to a frying pan and melt over a medium heat. Pan fry for about 10 minutes rotating frequently. Cook until lovely and tender.
  • 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.
  • 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.
  • 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.
  • 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)
  • 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.
  • Enjoy.


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