Eggs Benedict
- Butter40 g287 kcal
- Cayenne pepper0.2 g1 kcal
- Chives0.1 bunches1 kcal
- Egg2 pieces143 kcal
- Egg yolk1 piece55 kcal
- English muffin1 piece134 kcal
- Ham50 g82 kcal
- Lemon juice5 ml1 kcal
- Salt1 g0 kcal
- White vinegar10 ml2 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
A brunch classic that looks harder than it is. Make the hollandaise first and keep it warm while you poach the eggs. 1. For the hollandaise, melt the butter. Whisk the egg yolk with the lemon juice in a heatproof bowl set over a pan of barely simmering water. 2. Pour in the melted butter in a thin stream, whisking all the time, until the sauce is thick and glossy. Season with salt and a pinch of cayenne and take it off the heat. 3. Bring a wide pan of water to a gentle simmer and add the vinegar. Crack each egg into a cup, stir the water into a slow whirlpool and slide the eggs in. Poach for 3 minutes. 4. Meanwhile, split and toast the muffin and warm the ham in a dry pan. 5. Top each muffin half with ham and a poached egg, spoon over the hollandaise and finish with chopped chives.